Ingredients

Method

• 30 g butter
• 1 T olive oil
• 5 cloves garlic, crushed
• 2 x 340 g cans Woolworths whole kernel corn
• 1 x 500 ml Woolworths organic chicken stock
• 1 x 500 ml Woolworths long-life whipping cream
• 1/2 t ground turmeric
• sea salt and freshly ground black pepper, to taste
• 250 g pasta, cooked (optional)
• 1/4 cup canola oil
• 1/2 t paprika
• 2 t chilli flakes
• 4 free-range eggs, soft-boiled, for serving
• 10 g chives, chopped, for serving

Method

Ingredients

1. Melt the butter in a saucepan, then add the olive oil and 3 cloves garlic. Fry for 30 seconds. Add the corn and cook for 2 minutes.

2. Pour in the stock and cream, bring to a simmer, then stir in the turmeric and seasoning.

3. Fold in the pasta and check the seasoning, then simmer for 10 minutes.

4. Heat the canola oil in a small pan, reduce the heat to low and add the remaining garlic, paprika and chilli flakes. Fry for 1 minute to make a garlic-chilli oil.

5. Divide the soup between bowls, top with a halved soft-boiled egg or shredded roast chicken, sprinkle with chives and drizzle with the garlic-chilli oil.

Cook's tip: Use coconut milk or creme fraiche instead of long-life cream if you like.

Find more soup recipes here.