Silky Corn & Coconut Soup

1. 1

   Cook onion and garlic in oils until transparent and soft, about 3 minutes.

2. 2

   Add corn, stock, coconut milk, Sriracha sauce and salt. Cook over medium low for about 10 mins until kernels are cooked. They can still be a bit crunchy. Whirl soup in batches in a blender, pass through fine-mesh sieve and return to pot. Add cream, pepper and heat until hot.

3. 3

   Serve topped with 1 tbs or sour cream (Greek yoghurt also works), chopped bacon if desired and chives or parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.