Coconut corn soup

Chop the onion and peel the ginger. Heat the oil in a soup pot and fry the onion for 5 minutes. Finely chop the ginger and squeeze the garlic. Add the ginger and garlic and cook for another 2 minutes. Stir in the flour and leave to bind on low heat.

Cut the bell pepper into pieces. Add the corn grains, peppers, broth and coconut milk. Heat while stirring. Season with pepper and salt. Turn the heat down and cook for 15 minutes.

Puree with the hand blender. Cut the corncobs in quarter lengthwise and add. Heat for another 5 minutes. Cut the spring onion into rings. Divide the soup over 4 bowls and sprinkle with the spring onions. Tasty with toasted bread.