corn coconut soup


1 kilogram frozen sweetcorn kernels (defrosted)

4 spring onions (debearded and halved)

2 clove garlic (peeled)

50 grams semolina

1 liter  hot vegetable stock (made from concentrate or cube)

1 can coconut milk

1 teaspoon turmeric

1 teaspoon hot chili flake

salt and pepper to taste

Drain the sweetcorn and put into a food processor with the spring onions, garlic and semolina, Then blitz.

Tip this mixture into a large saucepan, add the hot vegetable stock, coconut milk, turmeric, chili flakes, salt and pepper  and bring to the boil, then turn down the heat and let it simmer, partially covered for 10 minutes.

Serve with spring onions or toasted bread.