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In a large saucepan over medium heat, warm the oil and sauté the onion and bell pepper with 1/4 teaspoon of the salt and 1/8 teaspoon pepper for about 5 minutes until soft. Add the potatoes, sweet potato, and chamomile tea. Increase the heat to medium-high, and once boiling, cover and lower the heat to medium, and allow simmer for about 5 minutes until the potatoes are just fork-tender. Raise the heat to high, stir in the corn, and cook for a further 3 minutes just until the corn is heated through. Remove the pot from the heat and allow to cool slightly.
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Ladle half of the soup into your blender, avoiding the sweet potato (or the soup will turn orange). Blast on high for 30 to 60 seconds until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.)
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Return the puréed soup to the pot and stir to integrate. Season to taste.
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To serve, ladle the soup into bowls and garnish with fresh parsley.