Ingredients
½ garlic clove
½ corn on the cob, kernels only
1 tsp chilli, chopped
290ml/½pt vegetable stock
3 fresh coriander roots, finely chopped
55ml/2fl oz coconut cream
1 lime, juice only
fresh coriander leaves, to garnish
Method
1. Place all the ingredients in a pan over a medium heat and bring to the boil. Reduce the heat and simmer for ten minutes, or until the corn has cooked through.
2. Place the soup in a food processor and blend until smooth.
3. To serve, pour into a bowl and top with coriander leaves.
