I can’t promise that this tastes like Mos Burger sweet corn soup (because it doesn’t), but I can tell you that this is one pot of nutritious goodness that you want to feed your kids with.
No oil, no sugar, no salt, no cream, no flour, no artificial ingredients – just a whole lot of vegetables and natural sweetness. This soup is thickened with potatoes and corn. I used a handheld blender to purée the soup at the end, but you could transfer it to your stand-blender. Buy a handheld blender if you don’t have it.. it will save you so much time!
I often cook this for the whole family and add a bit of salt to ours. For an even yummier taste, you can add a tablespoon of butter at the beginning and saute your vegetables before adding water. For this recipe, I simply boiled all the vegetables together and puréed them in the end. Cbb loves having this with macaroni!
Creamy sweet corn soup for kids (budgetpantry.com)
What you need:
1 sweet corn, sectioned
6 stalks celery, chopped into small chunks
2 medium potatoes, peeled and chopped
1 large carrot, peeled and chopped
1 large yellow onion, peeled and chopped
4 cloves garlic, peeled and crushed
2 litres water
Sprinkle of garlic powder
1 egg, beaten (optional)
Salt to taste (optional)
Black pepper (optional))
Combine all the ingredients in a large pot and fill with water. Bring to boil and then simmer for one hour, covered slightly until stock is done. Add a bit more water during the cooking process if needed.
Switch off the flame. Fish out the corn and allow to cool. Break the corn kernels apart with your fingers and add back into the soup (reserve a few kernels as toppings). Purée with a handheld blender till smooth.
Turn on the flame again on low heat and add the beaten egg if using. Swirl with a fork or whisk until cooked. Add the salt and black pepper for adults. Garnish with corn kernels before serving.
Tip: Serve over pasta, noodles or rice for kids!