CREAMY CORN AND POTATO SOUP

0.5oz/14g soft sunflower spread,

12 fl.oz/340ml light vegetable stock,

1 tbsp/15ml polenta (yellow cornmeal),

Salt and white pepper,

1 rounded tbsp/17ml plain flour,

0.5 tsp/2.5ml dried dill weed,

1 pint/570ml skimmed milk,

1 Ib/450g peeled potatoes.

1 326g (approx. 11-12oz) tin of sweet corn

1) Firstly grate the peeled potatoes. Place into a colander and rinse really well with plenty of cold water. Squeeze to remove all of the water.

2) Gently melt the margarine in a large heavy-based pan. Stir in the polenta and the flour to form a roux. Cook above a low heat for a couple of minutes, stirring regularly. Remove the pan from the heat and allow the roux to cool slightly.

3) Meanwhile place quarter of a pint/140ml of the skimmed milk into a liquidizer goblet. Drain the tin of sweet corn and empty into the goblet with the milk. Blend for about 20 seconds until smooth.

4) Blend a little of the remaining milk into the roux, pressing out any lumps with the back of a wooden spoon. Place the pan over a low - moderate heat and gradually blend in the rest of the milk, stirring constantly. Simmer for a couple of minutes and then stir in the stock, some salt and white pepper to season, the dill and the grated potato. Cover, bring to the boil and then reduce the heat to low and simmer the soup for 15 minutes, stirring occasionally.

5) Allow the soup to cool for a couple of minutes and then liquidize, a little at a time, until nice and smooth.