SPICY CORN & BUTTERNUT SOUP

INGREDIENTS:

1 onion, roughly chopped 30 ml olive oil 2.5 ml ground cumin 2.5 ml ground coriander 1 medium butternut, peeled, seeded and chopped 1.5 l vegetable stock 1 can KOO Whole Kernel Corn, drained 1 pinch dried chilli 1 clove crushed garlic Salt and pepper

KITCHEN GADGETS:

Large saucepan/frying pan, blender

METHOD:

In a large pan, fry the onion in the olive oil until soft. Add the cumin and coriander and stir fry for 1-2 minutes Add the butternut and stir fry for 3 minutes. Pour the vegetable stock over the butternut and boil until the butternut is just tender. Blend until smooth. Drain the corn very well and stir fry in a pan with a splash of oil and the dried chilli, garlic and salt and pepper. When the corn starts to turn golden around the edges, remove and add it to the soup.

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