Sweet Potato and Creamed Corn Soup

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Servings : 4
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Total Time : 20 mins


  • 418g can Green Giant Creamed Style sweet corn
  • 3 medium or 2 large sweet potatoes. approx 750g (peeled weight 600g)
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 2 tsp mild curry paste
  • 750ml vegetable stock
  • dollop low fat yogurt, to serve
  • fresh coriander (if available)
  • Large saucepan
  • Stick hand blender or food processor

A delicious creamy easy to make soup, full of goodness and flavour, perfect to take to work, or have on stand by for a quick meal.


  1. Peel the potatoes and roughly chop.
  2. Heat the oil in a large pan, add the onion and cook for 3-4 minutes until beginning to soften, add the garlic, curry paste and sweet potatoes and cook another 2 minutes over a medium heat.
  3. Pour in the stock and creamed sweet corn. Bring to simmer, cover the pan and simmer for 10-12 minutes or until the potato is soft.
  4. Remove the pan from the heat and blend with a hand blender or in a food processor until smooth. Season if needed, then re-heat before serving.
  5. Serve each portion with a dollop of yogurt and coriander leaves if using.