Shettleston Community Growing Project

Serves 4:

1 tbsp olive oil

1 small onion, finely diced

1 large sweet potato, diced

1 tbsp plain flour

700ml vegetable stock

125g sweetcorn kernels

1 red pepper, finely diced

1 red chilli, finely diced

4 spring onions, finely diced

4 tbsp double cream

1 tsp parsley, finely chopped

salt and freshly ground black pepper


Heat the olive oil in a pan, add the onion and sweet potato, then sweat for five minutes without colouring.

Add the flour and cook, stirring continuously, for one minute.

Add the vegetable stock and bring to the boil.

Cover and simmer for 15 minutes / until tender.

Blend until smooth.

Return to the pan and add the sweetcorn, red pepper, chilli and spring onions, cover and simmer gently for five minutes to soften the vegetables.

Add the cream and parsley, then season to taste and serve.

(recipe based on New Covent Garden Food Co: Soup for All Seasons)