I really am a lover soup as it comforting, wholesome and won't break the bank. My Sweet Potato, Corn and Mushroom Soup is so simple and can be easily thrown together in 30mins to make the perfect lunch or light dinner. I especially love it with a slice of toast smothered in hummus or avocado.
Love Alex, Ballerina Bites. xx
1 punnet of mushrooms, sliced
1 tbsp olive oil
1 leek, sliced
3 garlic cloves, crushed
1 large sweet potato, cubed
1/2 vegetable stock cube
pepper to taste
1 large can of corn, drained and rinsed
a bunch of herbs- basil, parsley or coriander, roughy chopped
Start by wilting mushrooms in a large pot with a dash of water. Once softened and liquid is absorbed set aside in a bowl.
To the pot add oil, leak and soften on a medium heat.
Once the leak looks translucent, add the garlic and continue frying for 2mins.
Add in potato, stock cube, pepper and boiling water to just covering the potatoes.
Allow to bubble away, medium- high heat with the lid on until potato is soft.
Add corn and blend until smooth.
Stir in mushrooms and herbs.
Gently warm and serve. Serves 3