Chilli, Corn and Red Capsicum Soup

1 coriander sprig

2 x 440g tins organic corn kernels OR 4 large fresh corn cobs

30g butter

2 red capsicums, diced

1 small onion, finely chopped

1 small red chilli, finely chopped OR 1 teaspoon minced chilli

1 tablespoon organic plain flour

500mL vegetable stock

125mL cream

1. Trim the leaves off the coriander and finely chop the root and stems. Cut the kernels off the corn cobs if using fresh.

2. Heat the butter in a large saucepan over medium heat. Add the corn kernels, capsicum, onion and chilli and stir to coat the vegetables in the butter. Cook, covered, over low heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Increase the heat to medium and add the coriander root and stem. Cook, stirring, for 30 seconds, or until fragrant.

3. Sprinkle the flour and stir for a further minute. Remove from the heat and gradually add the vegetable stock, stirring together. Add 500mL of extra water and return to the heat. Bring to the boil, reduce the heat to low and simmer, covered, for 30 minutes, or until the vegetables are tender. Cool slightly.

4. Ladle the soup in batches into a blender or food processor and puree until smooth. Return to the saucepan, pour in the cream and stir. Season to taste with salt. Sprinkle with coriander leaves to serve.

I make a big batch of this and freeze it.