Thick butternut corn soup

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
• corn of 1 mealie
• salt and freshly ground black pepper to taste
• coriander leaves to serve

1. Simmer the vegetables with the garlic and stock in a medium-size pot 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 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.