Quick Curried Leek & Corn Soup
Serves 4-6 1. Thinly slice white parts of leeks and wash thoroughly to remove all traces of dirt.
2 leeks
2Tbsp olive oil
1 1/2Tbsp ground turmeric
2 garlic cloves, crushed
1L vegetable stock
400g can corn kernels
440g can creamed corn
salt and pepper, to taste
2. Heat olive oil in a large pot over medium heat and add leeks, tumeric & garlic. Cook, stirring occasionally, for 5 minutes or until leeks are softened.
3. Add stock, corn kernels & creamed corn, increase heat to high and simmer for 10-15 minutes, until leeks and corn are cooked through. Season with salt & pepper to taste. Serve topped with spring onions.
(Source: Me!)
