Chilli, corn and red capsicum soup

Method

1. Pick the leaves off the coriander and reserve; finely chop the stems and root. Cut the kernels off the corn cobs.

2. Melt the butter in a large heavy-based saucepan over medium heat. Add the corn kernels, capsicum, onion and chilli and stir to coat in the butter. Reduce the heat to low, then cover and cook for 10 minutes, or until soft, stirring occasionally.

3. Increase the heat to medium, add the coriander root and stem and stir for 30 seconds, or until fragrant. Sprinkle with the flour and stir for 1 minute.

4. Remove from the heat and gradually stir in the stock. Add 500 ml (2 cups) water and return to the heat. Bring to the boil, reduce the heat to low and simmer, covered, for 30 minutes. Allow to cool slightly.

5. Ladle 500 ml (2 cups) of the soup into a blender and purée until smooth. Stir the purée back into the soup with the cream and gently reheat. Season to taste, sprinkle with the reserved coriander leaves and serve. This soup is delicious with grilled cheese on pitta bread.