This is such an amazing combination. Quick and simple to make and you’ve got lunch for a few days. This leek and sweetcorn soup tastes a lot more luxurious than it is. It’s surprisingly low in calories as it’s as it’s all veg and stock. The addition of a dash of cream would obviously up the calories but it does make it more silky and indulgent.
1 large leek sliced into rounds
500g frozen sweetcorn
Salt and cracked black pepper to season
500ml vegetable stock
100ml cream (optional)
x2 garlic cloves (minced)
Melt the butter in a large frying pan and add the chopped leek, minced garlic and sauté for 5 minutes or so to soften the leek.
Now add the sweetcorn and cook for another couple of minutes, moving it round the pan with a wooden spoon.
Add your stock and stir to combine.
Simmer for 10 minutes over a lowish heat.
Allow to cool and blend until smooth.
Finally season to your liking with salt and cracked black pepper and add a swirl of cream if you fancy it.