1 tspn MCT Oil
1 onion roughly chopped
1.5L (6 cups) chicken stock
500g Potatoes, scrubbed, diced
4 cups fresh corn kernels (from about 6 cups of corn)
2 tbspn finely sliced spring onions to serve
coriander leaves to garnish
Place a large saucepan over medium high heat, add oil and onion, season wth sea salt and
black pepper, and cook for 10 minutes, stirring occasionally until softened. Add stock and
potatoes and bring to the boil. Cook for a further 5 minutes until potatoes and corn are tender.
Allow to cool slightly, then puree half the soup in a blender and add back to saucepan. Bring
back to the boil, stir and serve in bowls topped with spring onions and coriander.
(YOU CAN ALSO FRY SOME LOW FAT BACON IN MCT OIL TO SPRINKLE OVER THE
TOP - BUT THAT WILL TAKE YOUR FAT CONTENT UP)