Dig into a delicious bowl of Syn Free Sweetcorn and Leek Soup a perfect recipe for the whole family.
Last week I made up a dish of my delicious Barbecue Chicken Spaghetti Squash Bake. It’s such a lovely dish, perfect just as it is with a salad, or with a side of your choice for a more filling meal.
I had kind of overdone it on the salads and really fancied making up a nice pot of soup, that I could enjoy with a slice of the spaghetti squash bake.
There were some leeks in the fridge that really needed to be used up and not wanting to make my usual Leek and Potato Soup, I raided my pantry looking for inspiration.
I love soup with sweetcorn and it actually surprised me that I haven’t yet posted a sweetcorn soup recipe to the blog. I mean how is that even possible? All these delicious Soup Recipes to choose from and none of them a sweetcorn soup.
Traditionally using sweetcorn for soup, you would expect something like a chowder or chicken sweetcorn. But with the leek that needed to be used up, a combination of both ingredients for a Sweetcorn and Leek Soup just seemed like a perfect idea. The kids love sweetcorn too, so I just knew it would be a hit for them.
Bearing in mind I wanted this for lunch, it needed to be ready pretty quick and this was one of those soups that do not need to simmer for ages on the stove to bring out the flavours. Perfect!!
You could totally use fresh or even frozen corn in this recipe, but seeing as canned is what I had, that was what I used.
This Sweetcorn and Leek Soup uses just a handful of ingredients, it’s a great soup for making when you fancy soup, but don’t want to be dealing with complicated ingredients or instructions.
It’s literally just a case of adding to the pan, simmer enough to bring out the flavours and then blending to make it nice and creamy.
To blend the soup I use my Nutri Ninja Blender with Auto IQ. This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once complete in this amazing kitchen gadget.
You don’t need a blender like mine above, any blender or food processor will work for this Sweetcorn and Leek Soup.
When blending the soup, I always add just 3/4 of the soup to the blender, that way you still get a few little chunks of the vegetables etc, Fully blended soup has its time and place, but this soup, in my opinion, is much better if you only blend the amount as suggested.
Finish off with some chopped spring onions and it’s perfect. Spring onion goes perfectly with sweetcorn. Especially these Lime and Sweetcorn Fritters, so added spring onions to the top, just seemed like the perfect idea and it was.
I am a sucker for adding some kind of toppings to my soups. It just makes them feel more indulgent and enjoyable and can turn the most boring soup into something delicious and more of a meal.
Cooked sausage, leftover cooked chicken, roasted vegetables, cheese, chickpeas, beans – pretty much anything is great for a topping to sprinkle on the top of a bowl of soup.
Looking for some more soup recipes to try? Perfect meals in a bowl for this time of year. Then check out these below:
- Syn Free Loaded Baked Potato Soup
- Syn Free Turkey Taco Soup
- Spicy Roasted Parsnip and Sweet Potato Soup
- Vegetable and Pearl Barley Soup
- Chicken Butternut Squash Coconut Curry Soup
- Chicken, Bean and Rice Soup
- Syn Free Chicken and Vegetable Soup
- Syn Free Split Pea and Bacon Soup
- Syn Free Spicy Sweet Potato, Red Pepper and Carrot Soup
and if that’s not enough to choose from, don’t forget my FULL RECIPE INDEX with over 500+ delicious Slimming World Recipes.
Make up a pot of this delicious Syn Free Sweetcorn and Leek Soup today, it will be lunch sorted for the next couple of days and if you want some indulgent to serve alongside it, I really do recommend this amazing Cheddar Cheese Spring Onion Bread. It’s almost like they were made to go with each other.
What Kitchen Items do I need to make this Sweetcorn and Leek Soup?
- Deep Saucepan
- Kitchen Scales
- Measuring Cups
- Measuring Jug
- Measuring Spoons
- Blender or Immersion Stick Blender
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- 2 medium leeks, sliced
- 1 onion, finely chopped
- 2 cups (480ml) of cooked corn (fresh, frozen or canned)
- 4 spring onions, finely sliced
- 4 cups (960ml) of vegetable stock/broth
- salt and black pepper
- spray oil
- Spray a deep saucepan with some spray oil
- Add the onion and leek and fry for approx 5 mins to soften
- Season with salt and black pepper
- Stir in the corn and stock
- Bring to a boil and cover and simmer for approx 15 mins.
- Add 3/4 of the soup to a blender and blend till smooth.
- Add back to the remaining soup and continue to simmer for about 5 mins just until it thickens.
- Ladle into bowls and serve topped with the chopped spring onion.
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary.
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Serving Size:1 serving
Amount Per Serving:Calories: 138 Total Fat: 0.8g Saturated Fat: 0.1g Sodium: 194mg Carbohydrates: 32.1g Fiber: 5g Sugar: 8.3g Protein: 4g
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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