• Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes
  • Serves:4


    20g unsalted butter
    1 bunch salad onions, finely sliced
    1 garlic clove, crushed
    3 tsp Cooks’ Ingredients pul biber
    1 essential potato (about 280g)
    400ml essential semi-skimmed milk
    400ml Cooks’ Ingredients fresh vegetable stock
    3 x 198g cans sweetcorn, drained
    75g Greek light salad cheese, crumbled
    handful mint leaves, shredded
    handful dill, chopped 


    1. Heat the butter in a medium saucepan. When it starts to foam, add the salad onions, garlic, 2 tsp pul biber and a pinch of salt; sweat for 4-5 minutes until soft. Meanwhile, peel and chop the potato.

    2. Stir in the potato, then add the milk and stock. Bring just to the boil, then simmer for 10-12 minutes until the potato is tender. Add the sweetcorn and cook for 2 minutes to warm it through. Blend the soup until smooth; season.

    3. Mix the remaining 1 tsp pul biber with the salad cheeese and herbs. Ladle the soup into bowls and top with the cheese and herb mixture.

    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue

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