This soup has South American flavours and influences but brought together with our local seasonal delights.

Serves 4-6

ingredients

1 Tbsp butter

1 Tbsp olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 medium zucchini, finely sliced

4 cups corn kernels (3 cobs) (fresh or frozen)

700ml -1 litre cold water

1 cup peas (fresh or frozen)

Generous handful fresh coriander, roughly chopped

1 medium green chilli, charred and peeled*

1 large cos or romaine lettuce (or a variety that is similar) roughly chopped

Sea salt and freshly ground pepper

To serve – salted yoghurt (unsweetened with pinch of salt), lime wedges, coriander and chilli

Method

In a large pot add 1 tablespoon butter with 1 tablespoon oil add the onion and garlic and cook over medium heat to soften and sweeten the onion (approx. 5 -8 minutes).

Add the sliced zucchini and cook for a few minutes until soft.

Add the corn kernels and 500 ml water and cook for a further 5 minutes. Add the peas, lettuce, 2/3 of the coriander and chilli. Season with salt and a little cracked pepper. Cook over medium-high heat for another few minutes. Puree until desired consistency (I like it almost pureed with a little texture). Adjust consistency if needed by adding enough water to desired thickness. Taste and adjust seasoning if necessary.

I like to serve this with the yoghurt, lime, coriander and chilli piled high on top.

 

*To char the chillies: place whole chillies on a hot dry pan, or barbecue blacken by rotating regularly, until blistered and charred on all sides. Transfer to a heat proof bowl, cover, and let steam for a few minutes. The chillies are now ready to peel and the black blistered skin will slip easily off. Be careful as the chilli heat can rub off onto your skin!