Sweetcorn soup with chicken and mushrooms
Whip up this delicious, warming sweetcorn soup recipe for a high-fibre, lunchtime meal
- Prep: 5 mins
- Cook: 20 mins
- Total: 25 mins
- Serves: 2-3
Try this warming and anti-inflammatory Sweetcorn soup with chicken and mushrooms. Corn is relatively high in carbohydrate and is a great source of fibre. A high fibre lunch will keep you feeling fuller for longer and stop the hunger pangs kicking in at 4pm when the office biscuits come out!
Ingredients
- 10g unsalted butter
- 1 onion,
- 1 stick celery,
- 1 x 400g can sweetcorn
- 600ml hot chicken of vegetable stock
- 10 mushrooms,
- 1 cooked chicken breast,
- Juice of 1/2 lime
- 1/2 red pepper,
- 3 spring onions,
- 1-2 tbsps crème fraiche
Methods
-
Step 1
Melt the butter in a medium saucepan and gently fry the onion and celery for 3-4mins until soft. Stir in the sweetcorn, including the juice from the can.
-
Step 2
Pour in the stock, bring to boil, reduce to a simmer, cover, and cook for 10mins. Remove from the heat and blend until really smooth.
-
Step 3
Return the soup to the hob, add the mushrooms and the chicken and cook very gently for a couple of mins until the mushrooms are soft and the chicken warmed through.
-
Step 4
Taste for seasoning. Stir in the crème fraiche, and serve with the spring onions and the red pepper as garnish, or pour into a thermos to enjoy on-the-go.
Boost the carbs
Cook a handful of fusilli pasta twirls and add at step 3.
Kate Percy
Sports nutrition cook and author 
