Sweetcorn Soup with Spring Onion Omelette 'Noodles'

  My recipe makes 4 small bowls for 2pp/approx.80kcal each 

or 2 large bowls for 4pp/approx.160kcal each


You Will Need: (For 2 large/4 small servings)

1 medium/large Onion

1 small tin (198g) Sweetcorn

(Try to use corn with no added sugar)

1 low-salt Chicken Stock Cube

800ml Water

White Pepper


For the Omelette 'Noodles'

1 Medium Egg

1 teaspoon low-salt Soy sauce

1 Spring Onion


Start by chopping the onion as fine as possible in a food processor.

Fry gently in a little Frylight Oil in a small, non-stick saucepan for about 5 minutes until the raw smell has disappeared. (Don't brown the onion).

Blend the sweetcorn, including the liquid from the tin, until pulped and creamy.

Add the sweetcorn to the fried onion. Add the water, stock cube and white pepper to taste. Bring to a simmer and allow to cook for 10-15 minutes.

While the soup is cooking, break an egg into a small bowl. Whisk gently. Add the soy sauce and snip the spring onion into the mixture using scissors. Mix well.

Mist a medium frying pan with Frylight oil then pour the egg mixture into the pan in a thin, even layer.

Once cooked on the first side, carefully release and turn the omelette over to cook the second side.

Slide the cooked omelette onto a chopping board.

Roll up gently.

Cut into thin, noodle-style strands.

To serve, fill the bowl with soup. Coil some of the omelette 'noodles' on the surface. Because the soup is thick, they will sit beautifully on the surface as a garnish.