This is an easy and tasty soup for a midweek meal, taking only 25-30 minutes in all.
It works well with some crusty bread or my sun-dried tomato and spring onion savoury scones.
Finishing it with a swirl of soya cream and a few sweetcorn kernels gives a real restaurant appearance!
Ingredients (makes three good portions)
– 2 tablespoons olive oil
– 70g non-dairy margarine
– 1 garlic clove, finely chopped
– 1 white onion, finely sliced
– 150g potato, cut into small cubes
– 250g tin of sweetcorn
– 750ml vegetable stock
– 100ml soya cream
– salt and pepper
– 1 teaspoon of fresh chives, finely chopped
- Melt the margarine in a large pan or stock pot over a medium heat. Add the olive oil, then the garlic, onion and cubed potato. Cook for five minutes, until softened.
- Add the sweetcorn (keep a little back for garnish) and cook for five more minutes.
- Add the stock, bring to the boil, then reduce the heat to simmer for 10-15 minutes, until the potato has cooked through.
- Stir in the cream and season to taste with salt and pepper. Then blend the soup with a stick blender or by pouring into a food processor. You get to choose how smooth you want it, although if you leave some of the potato cubes intact it adds to the texture.
- To serve, pour into a warm bowl and garnish with a swirl of soya cream, a sprinkle of chopped chives and the remaining sweetcorn.
Adapted and veganised from this recipe on the excellent BBC Food website.
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