I love the simplicity of this soup, only few humble ingredients but great flavour!

Serves 2-3 people 


2-3 medium size potatoes – peeled and chopped into pieces

1 white onion – sliced 

2 garlic cloves – crushed 

1 celery stick – chopped into small pieces

2 cups of frozen or tinned sweet corn 

500ml of veggie stock 

A dash of oat or soy milk

1 tsp of dijon mustard

Salt and pepper to taste

Drizzle of oil for frying 

Add the oil to a pan and once hot add in the chopped onion, celery and garlic. Cook on a medium heat for 5-8 minutes until the vegetables have soften. Add in the chopped potatoes, sweet corn and veggie stock. Bring it to a boil, then turn the heat down, cover with a lid and cook for 20 minutes until the potatoes are soft. Add a dash of oat milk, dijon mustard and season with salt and pepper. Blend the soup, I like to partially blend it to keep few chunky bits but that’s totally a personal preference! Serve straight away and enjoy! 

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