Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, my sweet potato and sweetcorn soup. š. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Oh and this sweet potato and corn chowder freezes well, so you can always pop some in the freezer for a busy night. For some cold weather soup ideas, check out my Cream of Broccoli and Pistachio Soup or for something a bit different check out my Oven Roasted Chicken in Immunity Boosting Broth , where you get a soup and a whole roast chicken in. Pour in chicken broth, corn, and the cubed potato and season.
My Sweet Potato and Sweetcorn Soup. š is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. My Sweet Potato and Sweetcorn Soup. š is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook my sweet potato and sweetcorn soup. š using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make My Sweet Potato and Sweetcorn Soup. š:
- Prepare 3 Sweet Potatoes
- Prepare 1 Veg Stock cube
- Get 1/2 Small Onion choppped
- Prepare Pinch Salt
- Take 1/4 TSP Black Pepper
- Make ready 2 small sweet peppers chopped
- Make ready 2 Roasted Garlic cloves crushed (roasted in foil in tsp butter)
- Take 4 tbls Barely
- Make ready 1/2 Cup Frozen sweetcorn or drained out the tin
- Get 2 pints water
Best thing is that you can use either fresh corn of the cob in the. Remove corn kernels from cob, reserve a few for garnish (optional). Add to corn and grated ginger to soup and stir through. Transfer to a blender, blend until smooth.
Instructions to make My Sweet Potato and Sweetcorn Soup. š:
- Add the Garlic and little bit of butter to the foil and the cloves garlic skin removed to a large silver foil and close it up put in the oven for 10 - 15 minutes on 200Ā°C
- Rinse the Barley in cold water for 2 minutes add to the two pints of water. Bring to the boil then stir and let it Simmer for 10 minutes. Add the roasted garlic and remaining butter mix in.
- Next, chop up the Aubergine does not have to be small as it will be blended anyway. Also the sweet peppers add them to the Barley water with the stock cubes salt and pepper.
- Add sweetcorn and mix.
- 20 minutes. After that time blend it just for a bit leave some bits. add it back to the pan then serve hot with some nice crusty bread. Or when cooled Freeze some for another time. Add some edible seeds when serving.
Serve and garnish with corn kernels, fresh parsley and nigella seeds (optional). Roasted pumpkin, sweet potato & corn soup. 'Cheng'! Hold the corn on the cob vertically or at an angle and slice the kernels into a lined baking tray. Drizzle them with oil and add a pinch of salt and some black pepper. Give them a few turns to make sure they are coated in oil.
So that’s going to wrap it up with this special food my sweet potato and sweetcorn soup. š recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
