Di’s Sweet corn, leek and vegetable soup

Di’s Sweet corn, leek and vegetable soup


This is a simple delicious soup packed full of all the good things. Great as a starter, for lunch on a cold day, or a warming pick-me-up snack anytime. Add some hot crunchy bread to dip and there’s dinner! 

Serves 4


  • 1 tblsp butter or vegetable oil
  • 1 small leek, washed and quartered lengthwise, sliced finely
  • 1 clove garlic, crushed
  • 2 cm piece fresh ginger, grated
  • 2 large corn cobs, kernels sliced off (frozen kernels if you can’t find fresh)
  • 2 medium carrots, diced
  • 2 sticks celery, diced
  • 100g fresh green beans, chopped finely
  • 1 medium potato, peeled and diced
  • 1 medium zucchini, diced
  • ¼ tsp turmeric
  • 3½ cups vegetable stock
  • salt and freshly ground pepper
  • 2 tsp cornflour mixed to a paste with a little cold water (optional)
  • 2 spring onions, sliced finely for garnish (optional)


  1. Heat butter or oil over low-medium heat in a large saucepan. Add leek, garlic and ginger and stir for 3-4 minutes or until leek softens.
  2. Add all other vegetables, except for the spring onion and allow to sweat for a few more minutes, stirring well to combine.
  3. Increase heat, add turmeric and vegetable stock and bring to the boil. Reduce heat, cover and simmer gently until vegetables are tender (about 15 minutes).
  4. Add salt and pepper to taste. If the soup needs thickening add the cornflour paste, stir in well and continue simmering for a minute or two longer. Ladle into deep bowls and serve with spring onions scattered on top.

* Variation: Add some shredded steamed chicken breast and a dash of soy sauce for a more substantial meal.



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