Thick butternut corn soup

By Drum Digital
23 June 2015

A soup that’s filling and delicious.

Serves: 6

Preparation: 5 min

Cooking: 45 min

500 g butternut, diced

2 medium-size sweet potatoes

1 clove of garlic

1 litre (4 c) vegetable stock

1 mealie

salt and freshly ground black pepper to taste

coriander leaves to serve

1. Simmer the vegetables with the garlic and stock for about 20 minutes or until all the vegetables are soft.

2. Place the vegetable mixture in a blender and blend it until smooth, stir in the corn from a whole mealie and simmer until the corn is soft and tender. Add more stock if needed.

3. Season to taste and sprinkle with fresh coriander. Serve warm with freshly baked crusty bread.

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