This is another favourite of mine – it’s a hearty, chunky soup, utterly delicious, although it’s one that doesn’t always look visually terribly appealing, but it smells and tastes incredible. I usually use a hand-blender to whizz it all up when it’s cooked, instead of having it as a chunky chowder I often blend it into a really thick soup, but either way works. You can also spice it up by adding in some chilli powder or cayenne pepper, or a little cumin.
It comes from The Complete Vegetarian Cookbook by Sarah Brown, which has loads of tasty veggie things in!
2 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed
125g baby sweetcorn, chopped
375g sweet potato, finely chopped
2 carrots, peeled and finely chopped
1 red pepper, deseeded and finely chopped
1/2 tsp paprika
600ml vegetable stock
2 tbsp chopped parsley
1 tsp dried thyme
100ml double cream
salt and pepper
1. Heat the sunflower oil in a large saucepan/pot, and gently fry the onion and garlic until soft. Add all the other prepared vegetables and fry for 5 mins or so until they start to soften.
2. Sprinkle over the paprika and add in the stock and herbs, and bring to the boil.
3. Remove the pan from the heat, stir in the cream and mix well. Return the pan to the stove and simmer partially covered for 40-45 mins, or until the veg is really soft. Season well.