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Easy Creamy Sweetcorn Soup


Serves 4-6

My ‘go to‘ when I’m tired but need something tasty and filling not fattening and heavy.

Per serving: 1013.8kj (241.4cals); 2g total fat (0.3g saturated fat)


You’ll need

1 kg corn kernels (about 8 corn cobs)
100gms spring onions (about 6), chopped
3 garlic cloves, peeled and bruised
4 tsp grated ginger
1 cup chopped coriander (including stems)
4 cups stock
2 cups water

Let’s go

Remove corn kernels from the cobs by running a sharp knife downwards close to the cob. Place all ingredients into a med-large saucepan, bring to the boil, reduce heat and simmer for 15-20 minutes partially covered (leave a lid covering most of the saucepan). Cool slightly and process or blend until smooth. Return to the saucepan and heat until bubbling.

Not in the mood for Asian style? Replace the spring onions, ginger and coriander with 1 sliced large onion, 2 tsp ground sage and 2 bay leaves (remove leaves before processing).

Why it’s good for you
Corn is naturally low in saturated fat, cholesterol and sodium. It’s high in fibre, vitamin B and folate. It’s good, good, good for you.
Per serving for 4: 1013.8kj (241.4cals); 2g total fat (0.3g saturated fat); 7.1 g fibre
Per serving for 6: 675.8kj (160.9cals); 1.4g total fat (0.2g saturated fat); 4.7g fibre


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