This is a recipe for a soup that doesn’t use a cream base. The potato thickens this soup nicely. The Cumin gives this soup a nice flavour, but you can leave it out if you prefer.
4 large Potatoes
1 large Leek
2 Cloves Garlic
2 teaspoon ground cumin Seeds
1 cup frozen/fresh/tinned Corn kernels
2 teaspoons of cracked black pepper
Salt to taste
1). Finely chop the Garlic, Thinly slice the Leek and chop the potatoes into quarters. Add these to a soup pot with a little bit of oil. Fry a little, but don’t let the garlic burn.
2). Add approx 4 cups of water (enough to cover the ingredients), the cumin, pepper, salt and Corn and simmer this for around 2 hours.
3). Allow to cool slightly, then mash this with a potato masher to remove any large lumps. You could puree with a hand held blender or food processor – but I like a little bit of substance to the soup, and I like the corn to be whole.
When done pour the soup into containers to freeze or leave in the fridge.
This makes a great soup to have on a cold day. The cumin and pepper adds some warmth. A nice soup to put in a thermos and have on a picnic in colder weather.