Full of potatoes and sweetcorn, this is a simple but tasty, chunky soup.
INGREDIENTS
▶ 2 tbsp olive oil
▶ 2 onions, finely chopped
▶ salt and freshly ground black pepper
▶ 6–8 medium potatoes, peeled and cut into bite-sized pieces
▶ 2 x 340g cans sweetcorn, drained
▶ 1.4 litres (2,5 pints) hot vegetable stock
▶ handful of flat-leaf parsley, finely chopped
▶ 4 tbsp double cream (optional), to serve
METHOD
1. Heat the oil in a large pan, add the onions, and cook over a low heat for 6–8 minutes, or until soft and translucent. Season well with salt and pepper, then stir in the potatoes and cook over a low heat for 5 minutes.
2. Mash the sweetcorn a little with the back of a fork, then add to the pan. Pour in the stock, bring to the boil, then reduce to a simmer and cook for 15 minutes, or until the potatoes are soft. Stir through the parsley and season again with salt and pepper if needed.
3. Stir through the cream (if using), ladle into bowls, and serve.
PREPARE AHEAD This recipe makes a large quantity so you may want to freeze some.
Before adding the cream, let cool completely, transfer to a freezerproof container, then freeze.
To serve, defrost in the refrigerator overnight, then reheat in a pan until piping hot. Stir through the cream (if using), and serve.
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