Serves 4
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  1. Heat the olive oil in a saucepan over a medium heat. Add the celery, onion and thyme. Cook, stirring, for 5-6 minutes.
  2. Sprinkle the cornflour over the veggies and stir for two minutes. Pour in the milk, add the potato and bring to a boil, stirring often. Cook for 10 minutes until the potato cubes are tender.
  3. Stir in the sweetcorn and spring onions, then season to taste. Bring the soup back to a simmer, then serve.

Nutrition Facts

Per serving 244kcals, 8.5g fat (3.3g saturated), 34.8g carbs, 13.3g sugars, 10.3g protein, 3.6g fibre, 0.154g sodium

MAKE IT YOURS
To make this soup more substantial, try adding chicken, ham or smoked or fresh fish — just make sure they’re cooked first, then add along with the sweetcorn and spring onions.

Gluten-freeStartersDiabetic-friendlyLunch & snacksLow-fatAmericanCuisinesMake it HealthyVegetarian

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