This can be made in either a soup maker or on the hob, whichever you prefer. If you require dairy free or vegan, just switch the cream to a plant based option.

1. Peel and chop the onion and potato and throw into a pan (or soup maker) along with the frozen sweetcorn, no need to defrost and the vegetable stock.

2. If using a soup maker, set to smooth and allow it to do it's thing! If on the hob, bring to a boil and simmer for about 30 minutes until the potato is soft then blend with a stick blender or in a regular blender.

3. Once cooked and blended, stir in the cream and divide into three bowls.

4. Chop your chives and scatter on the top of the soup.

5. Serve with gluten free bread or even better gluten free cheese on toast!