Sweet corn soup

May 5, 2015 (Last Updated: January 11, 2019)

Sweet corn soup

Serves: 4
Cooking Time: 30 mins


  • 30ml (2 tbsp) butter
  • 30ml (2 tbsp) olive/avocado oil
  • 200g baby leeks, finely sliced
  • 1 onion, finely diced
  • 2 x 410g tins cream-style sweet corn
  • 1 litre good-quality vegetable stock
  • 150g mature Cheddar, grated
  • 50g sour cream
  • fresh thyme, to garnish



Heat the butter and oil in a large pot and sauté the leeks and onion for 8 – 10 minutes. Add a little water if necessary so they don’t brown too much – they should be golden in colour


Add the sweet corn and stock and bring the soup to the boil, then simmer for 10 – 15 minutes.


Mix in the cheese and sour cream and serve in warm bowls, garnished with the thyme.

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