For V for Life’s position statement on vegetarianism and veganism, please click here.

Ingredients

  • 1 sliced onion
  • 225g/8oz sweetcorn
  • 1.2 litres vegetable stock
  • 1 tbsp vegetable oil
  • 1 clove garlic, pressed
  • 2 medium potatoes
  • 2 sticks celery
  • 1 tsp celery salt
  • 1 tbsp chopped parsley
  • ½ tsp paprika
  • Cream or evaporated milk*

        Method

        1. Gently fry the onion and garlic in the oil for 2 minutes.
        2. Add the celery, raise the heat and cook for 5 minutes.
        3. Add the stock, sweetcorn and potato and boil until tender.
        4. Liquidise; reheat; add paprika, chopped parsley and seasoning, and serve with a little cream or evaporated milk stirred in*. (*Leave out the cream or evaporated milk to make the dish vegan.)

        For more great ‘Soups and Sandwiches’, click here.

        Recipe details

        Serves: 4–6

        Prep time: 0 hr

        15 mins

        Cook time: 0 hr

        30 mins

        More recipes

        • 12 September 2015

          Quick Ginger and Miso Stir-fry

        • 2 August 2019

          Banana Pancakes with Fruit