Sweetcorn soup with spinach and sweet potato

I was planning on making this soup with chicken but I stumbled upon a sweet potato in the store while grocery shopping and I couldn't resist. The chicken was used in the above chow mein noodle in the end. It was a win-win :) 

Ingredients:

• 1 spring onion
• 1 clove of garlic
• 1 sweet potato
• half a can of sweet corn
• 200 grs of spinach leaves, can be frozen
• 3 tablespoons of sour cream
• 1 talespoon of starch
• 1 coffespoon of
• 1 smaller chilli
• freshly ground nutmeg

Chop up the onion and the garlic and start cooking them in a bit of olive oil on low heat while you peel and dice the sweet potato. When that's done, add the potato to the onion and cook them together for about 10 minutes, addig some salt and nutmeg.

Add the sweet corn and the chilli, then you can add the water, should be about one litre or a bit more. Then you can add the frozen spinach, and bring it to a boil. It needs about 15 minutes after that, but pay attention to the sweet potato because it can be overcooked very easily. 

 

 

 The last thing you need to do is mixing the sour cream with the starch, and pouring the mixture into he soup, giving it a good stir. Let the starch do its job, needs about 2 minutes. Don't forget to taste, add more salt or nutmeg if needed. You can add some of the turmeric now to colour the soup a bit.