Sweet potato and corn soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
-
Heat the oil in a pan and gently sauté the sweet potato, sweetcorn, garlic and thyme for 5-8 minutes.
-
Add the wine and stock and cook for ten minutes.
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Place in a blender and blend until smooth.
-
Add the cream and season with salt and freshly ground black pepper.
-
Serve.
Ingredients
- 1 tbsp olive oil
- ½ sweet potato, diced
- 50g/1¾oz sweetcorn
- 1 clove garlic, crushed
- 2 sprigs fresh thyme
- 50ml/1¾fl oz white wine
- 200ml/7fl oz chicken stock or vegetable stock
- 50ml/1¾fl oz double cream
- salt and freshly ground black pepper
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