Creamy Corn and Vegetable Soup

Taken from here with many changes based on what I had in the fridge.


  • 640g of corn (I used canned)
  • 500 ml milk
  • 3 TBSP olive oil
  • 1 onion, slided
  • 1 red pepper, sliced
  • 3 courgette/zucchini, sliced
  • 1 sweet potato, cubed
  • 4 leeks, sliced
  • 5 cups of broth
  • 2 tomatoes, sliced
  • salt and pepper


1) Puree the corn and milk together in a blender.

2) Heat the oil in a large pot to medium heat.

3) Add the onion, red pepper, courgette/zucchini, sweet potato and leeks and cook for 5 minutes until they begin to soften.

4) Add the broth and bring to a boil.

5) Add the milk/corn mixture and tomatoes and cook for 5 minutes.

6) Add the salt and pepper.

7) If you want your vegetables to be smaller, you can put some of the soup back into a blender, I did about half that way.

Creamy Corn and Vegetable Soup 004


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