Starters & Light meals
Butternut, sweet potato and fresh corn soup
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Wine/Spirit Pairing
De Grendel Sauvignon Blanc
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 500 g ready diced butternut
- 500 g ready diced sweet potato
- 1 clove garlic, crushed
- 5 cups chicken or vegetable stock
- 1 corn cob
- Salt and milled black pepper
- Coriander leaves for sprinkling
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Simmer the vegetables with the garlic and stock for about 20 minutes or until soft. Blend until smooth, then stir in the cut corn and simmer for a few minutes until tender.
If it seems too thick, thin down with more stock. Season to taste and heat through. Sprinkle with coriander leaves.
TASTE’s take:
Add a split chilli along with the garlic, if you like a bit of a bite. Enrich with a little cream, coconut or dairy. Or perk it up with a dollop of pesto, green or red.
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