Spicy sweetcorn soup

Method

1. Heat the oil in a large non-stick saucepan. Add the onions and cook until soft and golden brown at the edges. Add the ginger, garlic and chilli and cook, stirring, for 40 seconds. Add all the spices and salt, give the pan a good second stir, then add all but the reserved handful of sweetcorn (if you are making the garnish). Pour in enough water to come 4 cm above the corn, add the bare cobs for extra flavour, bring to a boil, cover and simmer until the corn is tender crisp, around 15–20 minutes. Remove the cobs.
2. Take off the heat and blend into a smooth soup. Pass through a sieve to remove any unprocessed corn skins. Adjust the water content for a creamy soup, adjust the seasoning, bring back to a boil and serve garnished with the fresh coriander or the corn garnish below.
3. For optional garnish: add 1 teaspoon of oil to a small, non-stick saucepan. Add 1⁄2 teaspoon of cumin seeds and once they sizzle, add the reserved corn and half a red pepper, chopped. Sauté, until crisp tender, around 7–9 minutes. Add the coriander.