Sweetcorn potato soup

Pushed for time? Here’s a quick and easy healthy sweetcorn potato soup which is hearty enough for the after school hunger pangs or a light lunch. Serve it with some garlic bread for a real treat.

Sweetcorn Potato Soup
Ingredients
1 tablespoon margarine
1 small onion
3 sticks celery
2 shallots
2 potatoes
440 g can cream corn
600 ml water
Salt
Pepper

Garlic toast
Baguette
Margarine
Minced garlic(or use pre-made garlic bread spread)

Method
Soup

1. Finely chop onion, celery and shallots.
   
   
2. In a saucepan, saute chopped vegetables in margarine until soft. Add water and simmer.
   
   
3. Cut potatoes into small cubes. Add potatoes and cream corn to the saucepan.
   
   
4. Simmer for about 20-30 minutes, until potato is very tender. Season with salt.
   
   
5. Serve soup with some freshly ground black pepper.

Garlic bread

1. Slice baguette diagonally.
   
   
2. Mix margarine with some minced garlic (according to taste). Spread onto sliced baguette.
   
   
3. Toast in a toaster until all the margarine is melted and the toast is crunchy. You could bake sliced baguette in a toaster oven instead.

Serves 5