A very low effort sweetcorn soup that packs a deliciously simple punch, perfect with a big hunk of bread. Made with sweetcorn, white onion, garlic, vegetable stock, and cannellini beans, this dish is both comforting and easy to prepare.
1: Fry the sweetcorn in olive oil until caramelised around the edges, and remove a few for garnish later.
2: Add in sliced onion and garlic, and sweat down until soft.
3: Pour in the veg stock to deglaze the bottom of the pan.
4: Drain the cannellini beans and set a few aside to crisp up in a pan or airfryer for garnish.
5: Blend the rest of the cannellini beans with the sweetcorn stock mixture until smoothish.
6: Pour into a bowl and top with the leftover sweetcorn, crispy beans, and chives.
