2 tablespoon olive oil
1 onion, finely chopped
1 celery stick, finely chopped
3 garlic cloves, crushed
1 teaspoon chilli powder
250 gram potatoes, peeled and diced
1 green chilli, deseeded and finely chopped
1 tablespoon plain flour
500 ml almond or plain milk, 100 ml extra
400 gram tin naturally sweet sweetcorn, drained
2 bay leaves


Heat the oil in a large pan over a medium flame. Add the onion, celery, garlic and chilli and cook 5 to 10 minutes until the vegetables are partially cooked. Stir in the potato, chilli and flour, and cook for another 3 minutes or until the flour has dissolved. Pour the milk, just covering the potatoes and continue to cook over a medium flame for 15 minutes or until the potato is tender. Add the corn. Then half the soup using a hand blender, then return the blended soup to the pan. Add extra milk to dilute the soup to consistency you like. Reheat gently, then sprinkle with herbs. Serve with warmed bread.



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