Creamed Jalapeño Corn & Sweet Potato Soup

It’s spicy, it’s creamy, it’s sweet, it’s simple and it’s CRAZY good.

This Creamed Jalapeño Corn & Sweet Potato Soup is beautifully vibrant - bursting with autumn freshness and it’s also super satisfying and easy to make for a fuss free dinner or lunch.

Grab the quickie recipe below and let me know what you think

Here’s what you need:
Time: 15 minutes | Serves: 2 - 4

Ingredients
1 tablespoon butter
1 tablespoon jalapeño
1 large sweet potato, cubed
1 cup sweetcorn
2 medium carrots, cubed
1 1/2 cup chicken stock
1/2 cup oat / almond milk
Salt to taste

To serve
Jalapeños
Sour cream
Olive oil
Cilantro
Smoked chipotle flakes
Nachos

1. Heat butter over a medium heat and add jalapeños. Sauté for about 2 minutes, add sweet potato, sweetcorn, carrots and sauté till the vegetables begin to brown and caramelize slightly (about 5 - 7 minutes). Add chicken stock, milk of choice and bring to a boil. Simmer for 8 - 10 minutes and blend till smooth, season with salt to taste.
2. To serve, dollop sour cream, drizzle olive oil and add some jalapeño, fresh cilantro and chipotle flakes. Enjoy with nachos!