In this soup I like to use many vegetables, so the flavour is amazing and rich. For smooth and creamy texture add the soured cream and blend 1/3 of the soup. As a result, you'll get nutritious, filling and warming soup.
Fry onion in the pan with butter and olive oil for 3-5 minutes, until soft on medium heat, stirring frequently.
Add garlic and cook for 1 minute, until fragrant.
Add celery and carrot, potato, corn, stock, water, chilli flakes and bay leaf. Cook for 20 minutes.
Add the soured cream and stir thoroughly.
Discard the bay leaf and puree 1/3 of the soup separately or blend the soup for 3-5 seconds in the pan altogether.
Season with salt and simmer for 2-3 minutes.
Serve with some cheese and parsley.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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