And where does all that lovely creaminess come from? Spaghetti.
When you blend the soup the starch in the spaghetti is released making a thick, creamy consistancy, a little bit how risotto goes creamy by simply using arborio rice and stock. There’s no need for any dairy here!
Plus I’m betting you have all the ingredients in your cupboards already!
To make this lovely creamy corn soup you’ll need:
700ml boiling water
1 Knorr chicken stock pot (feel free to use a veggie one instead)
200g tinned sweetcorn
50g spaghetti broken into small (1 inch ish) pieces
Put the water into a medium sized saucepan and add the stock pot. Stir until it has melted into the water.
Throw in the spaghetti pieces and allow to boil for approx. 3 minutes, or until the spaghetti is al dente (nearly cooked). Add the sweetcorn and continue boiling until the spaghetti is cooked through.
Remove from the heat and spoon out half the soup into a blender (please check that your blender can take hot liquids before doing this. If it can’t then spoon the soup into a jug or bowl and allow to cool before blending.)
Blend half the soup until it is rich and creamy and then return it to the pan and stir to combine with the remaining soup.
Gently reheat the soup, stiring until you have a gorgeous primrose yellow colour. If you’re not tucking in straight away, transfer it to a jug or large bowl, allow to cool completely before covering and popping into the fridge.
Spoon into bowls and serve with crusty bread.