(six servings)
Ingredients:
6 cobs of sweet corn
2 tablespoons vegetable oil
1 onion, finely diced
3 garlic cloves, crushed
1 celery stalk, diced
1 carrot, diced
2 large potatoes, peeled and diced
4 cups vegetable stock
2 tablespoons finely chopped parsley
Directions:
1. Cook the corn cobs in a large saucepan of boiling salted water for 5 minutes. Remove the corn and reserve 1 cup of the cooking water. Cut the kernels from the cobs, place half in a blender with the reserved cooking water, then blend until smooth.
2. Heat the oil in a large saucepan. Add the onion, garlic, celery, and a pinch of sea salt and sauté over medium heat for 5 minutes.
3. Add the carrot and potatoes, cook for 5 minutes, then add the stock, remaining corn kernels and blended corn mixture. Reduce the heat and simmer for 20 minutes or until the vegetables are tender. Season well, stir in the parsley and serve.