Corn & Sweet Potato Soup Recipe

I am not a cook. I can follow a recipe and do ok, but overall, I just don’t enjoy cooking.  Luckily, I married a man who does!  I do, however, love home-made soups, and overall, I don’t mind making them.  Here is one of my favorite soup recipes from The Complete Book of 400 Soups:

Corn & Sweet Potato Soup

Serves 6


1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 small red chilli, seeded and finally chopped

7 1/2 cups vegetable stock

2 tsp ground cumin

1 medium sweet potato, diced

1/2 red (bell) pepper, finely chopped

1 lb corn kernels

salt and ground black pepper to taste

lime wedges, to serve

1.  Heat the oil and fry the onion for 5 minutes until softened.  Add the garlic and chilli and fry for another 2 minutes.

2.  In the same pan, add 1 1/4 cups of the vegetable stock. Bring to the boil and simmer for 10 minutes.

3.  Mix the cumin with a little stock to form a paste, and then stir into the soup. Add the diced sweet potato, stir, and simmer for 10 minutes.  Season and stir again.

4.  Add the pepper, corn, and remaining stock and simmer for 10 minutes.  Process half of the soup until smooth and then stir into the chunky soup.  Season and serve with lime wedges for squeezing over.

I really like the added touch of the lime juice with this soup. I usually double the recipe’ because I always like to have soup left-overs.  Enjoy!

Shine On,

Leslie ~Sparkling Yogini

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