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Perfect for autumn!

This healthy and filling soup is packed full of nutrients thanks to the sweet potato and sweetcorn. It has a warming smoky undertone from the paprika and cumin, whilst the lime juice and sweetcorn add a burst of freshness and flavour.


    Serves 4

    Prep time: 15mins

    Cook time: 25mins



    2 tbsp. vegetable oil

    1 onion, chopped

    250g sweet potatoes, peeled and cubed

    1 clove garlic, crushed

    1 red chilli, deseeded and chopped

    1 tbsp. smoked paprika

    1 tsp ground cumin

    2 tomatoes, roughly chopped

    1 litre of vegetable stock

    4 fresh sweetcorn cobs

    Salt & freshly ground black pepper

    Juice of 1 lime

    To serve: soured cream, chopped coriander and a few tortilla chips




    1. Heat the oil in a large pan, add the onion and sauté for 5 mins, then add the potatoes, garlic and chilli and sauté for a further 2 mins. Stir in the paprika, cumin and tomatoes and cook for 30 seconds, stirring.
    2. Add the stock, a good pinch of salt and plenty of ground black pepper. Bring to the boil, cover and simmer for 10 mins.
    3. Whilst the soup cooks, shuck the sweetcorn cobs: pull back the green leaves and ‘silks’ to reveal the sweetcorn, twist the leaves and hold firmly to remove them. Now hold the cob vertically on a board and run a sharp knife down the cob so the kernels fall off. Rotate and repeat until the cob is bare. Repeat with the other cobs.
    4. Add the sweetcorn to the soup with the lime juice. Cover and simmer for a further 7 mins.
    5. Use a stick blender to blend the soup until nice and smooth. Adjust the seasoning to taste. Serve the soup hot in bowls topped with a dollop of soured cream and a handful of chopped coriander. Serve with tortilla chips.

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