2 onions, sliced
3 cloves garlic, chopped
1 head of fennel, chopped
3 sticks celery, chopped
1 green chilli, deseeded and chopped (or use a green pepper)
3-4 coriander stalks and roots, chopped
7 heads fresh corn, kernels removed (or use the equivalent in frozen corn)
1ltr vegetable stock (or water)
1 shallot, finely chopped
Juice of 1 lime
Sea salt and black pepper
To serve (optional):
100ml sour cream
2tbsp chopped coriander leaves


  1. Heat the oil in a pan, add the onions, garlic, fennel, celery, chilli, coriander and the corn. Stir and cook over a medium heat for 10 minutes until softened. 
  2. When the onion is translucent, cover everything with the stock. Bring to the boil, cover and simmer for 30 minutes or until the vegetables soften. Purée in a blender until smooth.
  3. Serve in bowls with a swirl of sour cream and coriander.THE WEB