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Sweet Potato and Corn Soup

Sauté sweet potato, corn, garlic, and thyme, simmer in stock and wine, then blend with cream for a smooth soup.

EasyVegetarianSoupQuickSweet Potato

Estimated Nutrition

Per Serving Total
Calories 485.4 kcals 485.4 kcals
Carbohydrates 26.5 grams 26.5 grams
Fat 38.2 grams 38.2 grams
Protein 6.8 grams 6.8 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
ml
Double Cream
Liquids
50
ml
White Wine
200
ml
Chicken Stock
200
ml
Vegetable Stock
NutsSeeds
1
clove
Garlic
crushed
2
sprigs
Thyme
fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for sautéing
Vegetables
0.5
piece
Sweet Potato
diced
50
g
Sweetcorn

Steps

  • Heat olive oil in a pan and gently sauté sweet potato, sweetcorn, garlic, and thyme for 5 to 8 minutes.
  • Add 50ml of white wine and 200ml of stock then cook for 10 minutes.
  • Transfer the mixture to a blender and blend until smooth.
  • Incorporate 50ml of double cream and season with salt and pepper.
  • Serve the soup hot.