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!