Summer corn soup
2 tablespoons, Unsalted
Corn on the cob, raw
2 medium, trimmed, halved and sliced (white parts only)
225 g, diced
1 stick(s), trimmed and chopped
2 clove(s), crushed
Chicken stock cube(s)
1 cube(s), 950ml stock
¼ teaspoons, level
Lime Juice, Fresh
0% fat natural Greek yogurt
1 large, diced
- Melt the butter in a large pan over a medium heat. Add the corn kernels, leeks, potatoes, celery, thyme and garlic and cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the stock, 450ml water and the cayenne pepper, then season. Increase the heat to medium-high and bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the vegetables are very tender.
- Remove the pan from the heat and, using a stick blender, blitz to a slightly chunky purée. If you prefer a smoother consistency, press the mixture through a fine mesh sieve before serving.
- Ladle the soup into bowls and drizzle over the lime juice. Season to taste and serve topped with the yogurt, tomatoes, chives, basil and extra kernels, if using.