(Source- ‘Step-By-Step 20 minute Cookbook 50 Delicious, Quick and Healthy Recipes’ By Steven Wheeler)
50g/2oz/4 tbsp butter
1 large onion, chopped
2 large carrots, peeled and cut into
900ml/1 1/2 pints/3 ¾ cups milk
1 vegetable stock cube
2 medium-sized waxy potatoes,
Peeled and diced
1 thyme sprig
225g/8oz/2 cups frozen sweet corn
225g/8oz/2 cups frozen butter beans
Or broad beans
30ml/2 tbsp chopped fresh parsley,
1. Heat the butter in large saucepan. Add the onion and carrots and cook over a gentle heat for 3-4 minutes, to soften without colouring.
2. Add the milk, stock cube, potatoes, thyme, sweet corn an butter beans or broad beans. Simmer for 10 minutes until the potatoes are cooked through.
Season to taste, ladle into soup plates and garnish with chopped fresh parsley.
Frozen sweet corn and butter beans are best for flavour and convenience in this soup, although the canned variety may also be used.