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There is nothing better than a warm cup of soup on a cold day. My Gran always made soup for us, and froze it so that we could take it out whenever we felt like having some. But there was never enough – it was so good that you’d always want more! As my Gran got older, her time in the kitchen came to an end and so did her days of making soup.

So this winter, it was up to me to make soup for Farrell and the boys… The idea of simply boiling veggies in water until it becomes soup seems easy – but I was terrified to be honest! The pressure was on as my family knew the taste of soup from a woman that had been making it for more than 60 years. And not just one kind of soup. My Gran could make a variety  of different soups, and they would all be wonderful.

With countless phones calls to my Gran, I set out on a mission to make soup for my family that would be just as good. Needless to say, it was trial and error… There was always “something” missing – it was never quite the same. So after a good couple of pots of soup, I came to the conclusion that what was missing was love. My Gran always cooked with so much love, and when she made soup it was no exception. I think her trick was knowing her children, grandchildren and great-grandchildren will be enjoying whatever she has made.

Finally, I made Sweet Corn Soup, and Farrell and the boys loved it. It didn’t taste exactly like my Gran’s but it was really good, and it’s something I’ll be making a few more times this winter. 

I hope you enjoy it!

Ingredients:

1 cup Corn Kernels

2 tins Sweet Corn

1 small Onion

1tsp Vegetable Stock Powder

2 medium Sweet Potatoes

1 stick Celery

1 Tbs Coconut Oil

1L Water

1/2 tsp Fine Pepper

Handful Fresh Parsley

1/2 cup Water

Method:

Peel the sweet potatoes, and cut them into cubes.

Chop up the celery and dice the onions. 

In a heavy based pot, brown the onions, celery, and corn kernels in the coconut oil. 

Once soft, add the sweet potatoes and 1L of water.

Stir in the vegetable stock.

Allow it to cook on a medium – high heat for 45 minutes with the lid on.

Turn the heat down to a medium – low heat.

Using a potato masher, mash the soft potatoes in the pot.

Allow the soup to cook for another 20 minutes, without the lid on.

Give the pot a stir, and using the potato masher, once again mash the potatoes that are soft in the pot.

Add in one tin of sweet corn, along with the pepper, and stir.

Next, add in 1/2 cup of water and cook the soup for another 15 minutes.

Remove the soup from the heat, and using a blender, blitz the soup until smooth and creamy.

Once all of the soup has become smooth, stir in the last tin of sweetcorn, and put it back on the stove for 10 minutes. 

Stir in the parsley

Serve, and enjoy!

– Cath