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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.

Serves 2

Ingredients

1 large leek sliced into rounds

500g frozen sweetcorn

Salt and cracked black pepper to season

500ml vegetable stock

100ml cream (optional)

Tablespoon butter

x2 garlic cloves (minced)

Method

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.