You’ll be well on your way to your five-a-day with this hearty soup that’s packed with veg. Sweetcorn is a good source of potassium, which helps to regulate blood pressure.

PREPARATION TIME: 15 MINUTES COOKING TIME: 25 MINUTES SERVES 4

EASY / PREPARE AHEAD / FREEZE

250g (9oz) fresh sweetcorn kernels, cut from the cob

250g (9oz) sweet potatoes, cut into 1cm (%in) dice

500ml (18fl oz) chicken or vegetable stock

100ml (4fl oz) skimmed milk

2 onions, chopped

2 sticks celery, chopped

2 garlic cloves, sliced

4 kaffir lime leaves

1 bay leaf

tetsp ground cumin

finely grated zest 1 lime and juice 1 to 2 limes

1tsp smoked paprika (or regular paprika)

tortilla chips, to serve

you will need:

1 x roasting tin brushed with a little grapeseed oil

1 Heat the oven to 200 C, 180 С fan oven, 400 F, gas 6. Place the sweetcorn kernels and the sweet potato chunks in a roasting tin and cook for about 20 minutes until golden brown. Remove from the oven and set aside a quarter of the sweetcorn and sweet potato mixture, for the garnish.

2 Meanwhile, in a heavy-based pan, simmer the stock, milk, onions, celery, garlic, kaffir lime leaves, bay leaf and ground cumin for 20 minutes, until the vegetables are tender.

3 Mix the lime zest with the paprika, then roll the reserved sweetcorn and sweet potato in the paprika mixture. Remove the lime leaves and bay leaf from the soup. Add the sweetcorn and potato mixture (not the garnish), pour into a blender and whizz until smooth. Add the lime juice to taste, and season. Pass the soup through a sieve and reheat gently. Serve in warmed soup bowls, stir in the sweetcorn and potato garnish and top with the tortilla chips. Minus the garnish, the soup can be stored in the fridge for up to

3 days or frozen for up to 1 month.

Per serving: 183 calories, 2g fat (0.5g saturated), 36g carbohydrate