I got excited when the weather turned cool the other day as it gave me an excuse to make soup!

In true Melburnian fashion, the weather suddenly dropped to a greyish cool after weeks of warm weather. It was pretty much beautiful one day and awful the next…. Brooding skies with a wet and windy cloak covered the city in an instant that left me yearning for something comforting and soupy.

An all-time favourite of mine is Sweet Corn Soup, perhaps because I am a fan of corn but more so because I grew up with this as a soupy staple in my household. With a nice chicken base, this soup feels hearty without feeling heavy whilst the egg swirls gives it a real wholesome taste.

Chicken and Sweet Corn soup is a Chinese soup classic and is well featured on many Chinese Restaurant Menus. Whilst some of them are tasty, nothing beats a home cooked pot of soup with a set of your own fresh ingredients!

For a bit of variation I have served my version with Kale leaves for that dose of green and garnished it with lots of spring onions and thin strips of egg. The soup can serve as a quick comforting meal or even as a classic starter to a dinner party.

Try my Chicken and Sweet Corn Soup with Kale and Egg recipe.