Warm, fragrant and nourishing, this soup is wonderful.
6 cups frozen sweet corn, defrosted
3 scallions, trimmed and halved
1 clove garlic, peeled
1/4 cup semolina
5 cups hot vegetable stock
lightly salted tortilla chips
2 cups grated cheddar
2 long red chilis, deseeded and finely chopped
Place the corn, scallions, garlic and semolina in a food processor and blitz to a mush. Transfer to a pot and add the stock. Season, bring to a boil, then simmer for 20-30 minutes.
Meanwhile, heat the oven to 400°F. Arrange the tortilla chips on a foil-lined baking sheet and sprinkle with the cheddar and chilis. Bake for 5-10 minute, or until the cheese has melted. Ladle the soup into bowls and top with the chips.
Serves 6
Cooking with Nigella 