Chunky Potato and Corn Soup

This soup is perfect comfort food for a cold day. The thyme and bayleaf add a peppery and autumnal seasoning to the soup

Serves 6

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sunflower oil or extra virgin olive oil
1 onion, diced
1 large clove of garlic, minced
1 stick celery diced
4 floury potatoes, about 400 grms
150 grms sweetcorn
2 tsp fresh thyme, minces
1 bay leaf
sea salt
coarsely ground black pepper
1 tbsp. fresh parsley, finely chopped

In a large pot heat 1 tbsp. of sunflower oil over a medium heat. Saute the onion for 3 minutes. Add the garlic and the celery and sauté for a further 3 minutes. Peel and dice the potatoes. Add to the pot along with the sweetcorn, thyme, bay leaf and a good pinch of salt. Pour in 1 litre water, bring to boil, lower the heat and simmer for 20 minutes. Check the potatoes and give them extra cooking time if needed. Add boiled water to reach the consistency of soup you like. Season with salt and pepper and garnish with chopped parsley.