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Simple Sweetcorn and Leek Soup

Course Soup
Servings 4
Author Logan


  • kernels of 6 corn cobs
  • 2 leeks whites only, sliced
  • 2 spring onions shallots, greens and whites sliced
  • 4 cups 235ml vegetable or vegan chicken-style stock
  • 1/2 teaspoon sea salt
  • cracked pepper


  • In a heavy-based pot, heat the olive oil on a low to medium heat. Add the sliced leeks and cook for 5 minutes or until soft.
  • Add the fresh corn kernels and the salt and cook for around 5 minutes. Add the stock and bring the soup to a simmer for 15 minutes.
  • Remove from heat. When safe to handle, remove 2 ladles of the corn and pulse briefly in a food processor or blender. Return the pulsed corn to the soup.
  • Add the finely sliced spring onions and return to a low heat for 2 minutes.
  • Serve with a good crack of black pepper