Sweetcorn and egg soup

This dish is the quickest, yummiest comfort food I know and the ingredients can be kept in your store cupboard and freezer. In its simplest form, this dish takes under three minutes to make and uses only two ingredients. Adding the two extra optional ingredients - egg and spring onion - increases the cooking time by only a couple of minutes but also increases the nutritional value of the dish. People who like coriander can add that - herbs are not only great for flavour, but often are packed with vitamins too. You can add a tiny dash of soy sauce to serve in place of salt.

I keep tubs of homemade chicken stock in the freezer, and it mostly gets used for this soup on nights when I'm tired, hungry and just want to go to bed. You can use the liquid chicken or vegetable stock from supermarkets instead if you like.


Sweetcorn and egg soup

1 can creamed sweetcorn (approx. 420g, a little more or less is fine)
250ml chicken or vegetable stock
1 egg per person, beaten
spring onions, chopped (optional)

Empty the creamed sweetcorn and stock into a saucepan and heat up. Pour into warmed bowls and if using, immediately add the beaten egg and stir through. Sprinkle with spring onions. Season with freshly ground pepper and either salt or a tiny dash of soy sauce.