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Ingredients
4 servings
2 tablespoonsolive oil
1onion
large, finely sliced 1 leek, trimmed, cleaned and finely sliced
2garlic cloves
finely sliced
2floury potatoes
large, peeled and cut into 1 cm /2 inch cubes
500mlvegan bouillon stock
hot
2thyme sprigs
leaves picked
3corn on the cob
kernels sliced from the cob, cobs reserved and a large handful of kernels reserved to garnish
1unwaxed lemon
juice of, zest reserved to garnish
salt
pepper
2red chillies
finely chopped
chives
finely chopped
Instructions
Step 1
Heat the oil in a frying pan over a medium heat, add the onion or leek and sauté for about 10 minutes until softened. Add the garlic and cook for a further minute.
Step 2
Transfer the onion or leek and garlic to the slow cooker and add the potatoes, hot stock, thyme leaves and corn kernels, along with the cobs for extra corn flavour. Cover with the lid and cook on high for 1–1½ hours until the potatoes are easily pierced with a fork. Season with the lemon juice and salt and pepper to taste.
Step 3
Remove the cobs and serve immediately, sprinkled with the reserved corn kernels, charred in a pan, the reserved lemon zest and the finely chopped chilli and chives.
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