Creamy corn soup - a low-calorie warmer

For the last week I have been strolling around in skirts and sundresses and welcoming the warmer weather. Yesterday, the weather decided it doesn't like the look of my winter white legs and brought in a cold chill. We've regressed back to August temperatures here in Brisbane so I thought it was the perfect opportunity to try out a soup recipe that I missed making in winter - creamy corn soup. It comes from Every Day Cooking, a book my mum gave me quite a few Christmases ago and one of my first recipe books.

This recipe uses lots of fresh vegetables and the corn gives it a lovely bright colour to lift your spirits when it's grey outside.

Heat the olive oil in a large heavy-based saucepan and then add the carrots, potatoes, celery and onion. Cook it over medium heat, stirring frequently for about 8 minutes. Stir the garlic into the pan and cook it for another 2 minutes. I discovered something new yesterday when I was making this recipe - odourless garlic. I'm sure it has its uses but I can't see the point of it personally. I picked it up at my local green grocer without properly reading the label. There's a mistake I won't make again. I suppose I could add it to my morning smoothies for some immune boosting.

Add the stock to the pot along with the corn. The recipe calls for 4 cups of stock but one lesson I've learned from recent failed soups is that there is usually too much liquid in the recipe. I also like it nice and thick so I used the same amount of stock powder as I would for 4 cups, but made only 2 ½ litres of liquid. Bring the soup to the boil and then reduce to a simmer. Let it simmer away for about 15 minutes or until the potato is cooked. Season it with salt and pepper.

Pour it all into a blender or food processor and whiz it up until it's nice and smooth.

The next step is to strain the soup into a clean saucepan. I think I would probably skip this step next time. There was a bit of wastage with the bits that didn't go through the sieve and as there's nothing stringy like spinach in it, I could live with the odd chunk.

Bring the pot to the boil then quickly remove it from the heat

Whisk the cream through the soup. I used light cream to reduce the calories.

Serve the soup sprinkled with parsley. The recipe made 4 generous serves that come to just over 300 calories per serve making it a Michelle Bridges friendly recipe for anyone doing the latest 12 week body transformation challenge. If you stretch it to 5 serves you could even fit a slice of toast into the calories. Enjoy!

Recipe

Creamy corn soup - a low-calorie warmer

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Calories: 4302kcal

Author: Recipe from Every Day Cooking

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Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 1 celery stalk chopped
• 1 carrot chopped
• 2 medium potatoes peeled and diced
• 2 cloves garlic crushed
• 4 corn cobs kernels removed
• 1 L vegetable or chicken stock I used 2 ½ cups of chicken stock
• 125 ml ½ c cream (I used low-fat cream)
• chopped parsley to serve
• salt and pepper to season

Instructions

• Heat the oil in a large heavy-based saucepan and then add the celery, potatoes, carrot and onion to the pan. Cook, stirring for 8 minutes then add the garlic and continue to cook for a few more minutes.
• Add the corn kernels and stock to the pan and bring it to a boil. Reduce the pot to a simmer and leave it uncovered to cook for another 15 minutes or until the potato is cooked. Season it with salt and pepper.
• Transfer it all to the blender or food processor and process the mixture until it is smooth.
• Strain the soup into a clean saucepan and bring it to the boil. Remove it from the heat immediately and whisk in the cream.
• Serve the soup piping hot and sprinkled with parsley.

Nutrition

Calories: 4302kcal

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations