Sweetcorn and spinach soup

Serves 4

350 g canned sweetcorn
1 TBSP butter
1 onion, finely chopped
1 leek, thinly sliced
1 carrot finely chopped
1 large potato, diced
1 litre water
125 ml milk
125 ml double cream
salt & pepper
pinch of nutmeg
200g spinach leaves, chopped

1. Heat the butter in a non-stick saucepan and fry the onion and leek. Cover and cook for 3-4 min. Add the carrot, potato and water and bring to the boil. Add the sweetcorn and simmer for 20 minutes, until the carrots and potatoes are well cooked.

2. Blend half of the soup then return to the saucepan. Add the milk and cream and mix well, adding a little more milk to adjust the thickness of the soup. Season to taste with salt, pepper and nutmeg. Simmer over low heat. Do not boil.

3. Add the spinach and cook for 4-5 minutes, stirring frequently.

Serve hot into warm bowl with wholemeal bread.