Soup needn’t just be a winter warmer, it’s a delicious meal that can be enjoyed all year round. This summer soup, made with corn and potatoes, is light enough to eat during the warmer seasons yet also filling.


  • 2-3 tbsp olive oil
  • ½ large white onion, chopped
  • 2 cloves garlic, minced
  • 4 baby potatoes, quartered
  • Sea salt
  • Ground black pepper
  • 3 mielie cobs (kernels sliced off)
  • 2 cups vegetable stock
  • 2 cups Parmalat EasyGest Full Cream or Low-Fat Milk
  • 2-3 stalks green onions for garnish


  1. To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
  2. Add potatoes, season with a little salt and pepper, and cover to steam for 4-5 minutes.
  3. Add the corn, and stir.
  4. Add stock and Parmalat EasyGest Full Cream or Low-Fat Milk, cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced – about 5 minutes.
  5. If blending, add soup to a blender and blend until creamy and smooth.
  6. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken.
  7. To serve, top with chopped green onion, and black pepper. Add a sprinkle of paprika for colour.