Sweetcorn soup

March 5, 2010 (Last Updated: January 11, 2019)
Sweetcorn soup recipe

Sweetcorn soup

Serves: 6
Cooking Time: 40 mins


  • 30ml (2 tbsp) butter
  • 15ml (1 tbsp) sunflower oil
  • 1 large onion, chopped
  • 1 garlic clove, finely chopped
  • 2 celery sticks, chopped
  • 400g sweetcorn
  • 750ml (3 cups) vegetable stock
  • salt and freshly ground black pepper, to taste
  • fresh coriander, to garnish



Melt the butter and oil in a pot and fry the onion, garlic and celery for 5 minutes.


Add the sweetcorn and allow the flavours to infuse for about 2 minutes. Add the stock and bring to the boil. Cover and simmer for 20 minutes.


Remove the soup from the heat and allow to cool. Pour into a liquidiser or food processor and blend until smooth. Season and serve with the coriander.


To drink: Danie de Wet Limestone Hill Chardonnay 2008, with fresh green apple and delicate citrus aromas.


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