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Wednesday, 17 October 2012

Sluttishly Vegan: Sweet Potato and Sweetcorn Soup

I know that the combination of sweet potato and sweetcorn sounds a bit, well, sweet, but they actually go together splendidly. After a chilly walk along the sea-front in Whistable a few days ago, we stopped to warm up in a little cafe where this soup was on the menu. I tried it, reasoning that they're both autumnal vegetables on just the right side of starchy to make a brilliant soup and I was glad I did.  The  soft, rich vegetables combined with gently fragrant spices and this is exactly the kind of lunch I want when the tips of my fingers and nose need warming up. My friend and I both resolved to recreate this soup at home, this is my version.

You'll need:

  • 2 tbsp vegetable oil
  • 1 medium red onion, roughly chopped
  • 1 fat clove of garlic, sliced
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • a big pinch of dried chilli flakes 
  • 1 or 2 corn cobs, kernels removed (or about 150g of frozen or tinned sweetcorn)
  • 2 large sweet potatoes, peeled and chopped
  • salt and pepper, to taste

Make it!

  • Heat the oil in a saucepan and add the onion. Sauté until soft, then add the garlic and continue to fry until it's soft, too.
  • Add the garam masala, cumin, turmeric and chilli flakes and fry, stirring all the time, for about 2 minutes until the smell of the spice intensifies.
  • Stir in the sweetcorn and sweet potatoes and stir to coat in the spices. Add a litre of water, or vegetable stock and gently bring to the boil.
  • Simmer for 20-25 minutes, until the sweet potato is tender. Allow to cool slightly then blend the soup until smooth. Return to the saucepan and bring back to a simmer. Taste and add salt and pepper to suit your taste before serving.
  • For a really silky soup, push it through a sieve after blending.


  1. One of my favourite Autumn soups!

  2. I just made this and it's fantastic! I don't currently have an electric blender, so attacked it with a potato masher and it's great with lumps too.

    1. Fantastic! Call them 'chunky bits' and no one will know they weren't meant to be there.


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