Sweetcorn, coconut and vanilla soup Serves 6 30 ml coconut oil 1 onion, diced 2 garlic cloves, minced 1 cm fresh ginger, sliced 1 lemongrass stalk bruised and sliced 4 fresh thyme sprigs 1 litre water 4 corn cobs, corn kernels cut off the cobs, reserve the cobs 400 ml coconut milk (1 tin) 1 vanilla pod, split in half lengthways salt, to taste vanilla oil to drizzle
Add coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sautĂŠ until translucent and soft, but not coloured. Add the garlic, ginger, lemongrass and reserved corn cobs. Sweat this together for about 5 minutes. Add water and bring to a simmer. Simmer for about 20 minutes, then remove cobs from the stock. Stir in coconut milk, corn kernels and vanilla pod. Bring to the boil. Reduce heat and simmer for about 15 to 20 minutes until the corn kernels are soft and the soup is fragrant. Add salt to taste. Remove the vanilla pod. Reserve a few of the corn kernels to add just before serving. Use an immersion blender and puree until smooth; for a smoother result pass through a sieve. Serve in small cups, add the reserved corn kernels and drizzle with vanilla oil.