Summer corn soup
2
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
This light, creamy soup is perfect for sunny days...
Ingredients
Butter
2 tablespoon(s), Unsalted
Corn on the cob, raw
6 medium
Leek
2 medium, trimmed, halved and sliced (white parts only)
Potatoes, Raw
225 g, diced
Celery, Raw
1 stick(s), trimmed and chopped
Thyme, Fresh
5 sprig(s)
Garlic
2 clove(s), crushed
Chicken stock cube(s)
1 cube(s), 950ml stock
Cayenne Pepper
¼ teaspoon(s), level
Lime Juice, Fresh
2 tablespoon(s)
0% fat natural Greek yogurt
200 g
Tomato
1 large, diced
Chives, Fresh
1 tablespoon(s)
Basil, fresh
1 tablespoon(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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