Creamy Corn and Vegetable Soup

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 12 Minutes

Ready In: 22 mins

Ingredients

1¼ lb - sweet corn (fresh, canned, or frozen)

1 pint - milk

1 tablespoon - olive oil

1 large - onion

1 - red bell pepper (sweet pepper)

1 medium - courgette [about 8 oz (225g)]

1 pint - vegetable stock

2 - tomatoes

¾ teaspoon - salt

  - pepper

12-15 - fresh basil leaves

Directions

1. If your sweet corn is frozen, allow it to defrost; if tinned, drain off all liquid. Place the milk and 10oz (280g) of the sweet corn into a blender or food processor and process until smooth. Set aside.
2. Peel and dice the onion, seed and dice the red pepper, wash and dice the courgette and skin, seed and dice the tomatoes. Heat the olive oil in a large soup pot over a medium-high heat. Add the onion, pepper, and courgette and cook, stirring until the vegetables are tender (about 6-8 minutes).
3. Add the remaining sweet corn and the vegetable stock and bring to a boil. Add the pureed corn and the diced tomatoes and cook until warmed through, but not boiling. Stir in the salt and season with freshly-ground black pepper. Cut the basil leaves into thin ribbons and serve the soup garnished with the basil ribbons.