• 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.