Sweet Corn Soup

I tend to make this soup when I'm not feeling well. The recipe is quick and so simple - even Hubby can make it!

Serves 4

Times

Preparation:

5 minutes

Cooking:

15 minutes

Ingredients

• 4 cups of vegetable stock or chicken stock
• 310g (10oz) can of creamed corn
• 2 eggs, beaten

Method

1. Place the vegetable stock in a saucepan.
2. Stir in the can of creamed corn.
3. Bring to the boil.
4. Add the beaten eggs and stir until the eggs are cooked.

Notes

• If you prefer, replace the vegetable stock with one of the following:
• Chicken noodle soup
• Spring vegetable soup
• To make the soup more filling, add one or more of the following ingredients:
• Strips of cooked chicken breast
• Cubes of silken tofu
• Noodles
• Lettuce or other green-leaf vegetables
• To reduce the sodium content, use:
• A low-sodium vegetable stock or chicken stock
• Corn kernels (either frozen or fresh from the cob) and use an immersion blender to 'cream' some of the corn kernels.
• One egg instead of two
  (I find the soup tastes too 'eggy' when there is less sodium in the stock and creamed corn).