Hilda Lategan’s Potato And Sweetcorn Soup

Try out this simple recipe from Hilda Lategan

General info

Serves: Makes 1,25 litres


  • 500 g potatoes, peeled and quartered
  • 2 celery stalks with leaves, rinsed and chopped (Å} 25 g)
  • 1 small onion, peeled and chopped (50 g)
  • 500 ml boiling water
  • 5 ml salt
  • 415 g can KOO Cream Style Sweetcorn
  • 375 ml low-fat milk
  • Chopped parsley, to taste



  1. Place the potatoes, celery, onion, boiling water and salt in a saucepan. Bring to the boil, reduce the temperature and simmer with a lid for 15-20 minutes, or until the potatoes are tender and cooked.
  2. Mash the potatoes, stir in the sweetcorn and milk and bring the soup to the boil. Stir and boil for 2 minutes.
  3. Stir the chopped parsley into the soup and serve piping hot.

This soup can be refrigerated for up to 24 hours. Freezing is not recommended.
Article extracted from the South African Cookbook for Allergies and Food Intolerance (NB Publishers) by Hilda Lategan.

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