"A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or the by-products of slaughter"
Vegetarian Society

Tuesday, 10 September 2013

Potato and Sweet Corn Chowder

Really quick and easy but tasty soup for veggies and vegans.


2 Cobs Sweetcorn
1 Tablespoon Vegetable Oil
½  Onion finely diced
1 Garlic Clove crushed
½  Stick of Celery
1 Small Carrot peeled and diced
1 Potato peeled and diced
400ml vegetable Stock
1 Tablespoon Parsley

Makes 2 Portions


Bring a large pan of salted water to the boil and cook the sweetcorn for 5 minutes.  Keep 80ml of the cooking liquid.  Cut the corn kernels from the cob, place half in a blender with the reserved liquid and blend until smooth. 

Heat the oil in a large pan and add the onion, garlic, celery and a good pinch of salt and cook for 5 mins.  Add the carrot and potato, cook for a further 5 mins then add the stock, corn kernels and blended corn mixture.  Reduce the heat and simmer for 20 minutes or until the vegetables are tender. Season well and stir in the chopped parsley before serving

EASE (1 Easy-5 Hard) -
Nice and Easy
COST (1 Cheap-5 Expensive)-
Not many ingredients to use so cheap as chips well soup!
TASTE (1 Yuck - 5 Yum) -
Really warming would be a nice winter soup.

Recipe from The Ultimate Student Vegetarian Cookbook

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