Ingredients List



  1. In a large stockpot or large saucepan combine the water, stock powder/cubes, potatoes, carrot, onion, bay leaf and dried thyme. Bring to the boil.
  2. Lower heat, cover and simmer 25 minutes. Remove bay leaf.
  3. In a food processor or hand blender, ladle in one-and-a-half cups of the hot soup, including some of the vegetables.
  4. Add the corn (frozen) and pulse a few times to break up the corn. Pour this mixture back into the soup. (If using fresh corn, cook first).
  5. Just before serving add the fresh thyme leaves & bring to simmer.
  6. Cook gently for five minutes.
  7. Serve with sprigs of thyme.

Dry herbs are always added at the beginning of the dish, use fresh herbs at the end. Leave the skin on organic vegetables.