Sweet Corn Soup

• 2 tsp oil
• 3 spring onions
• 1 tsp sesame oil
• 3 cups vegetable stock (you can make your own by saving the cooking water from your boiled vegetables during the week and combining this with the stray vegetables in the bottom of the fridge and some salt, pepper and herbs to make a tasty broth)
• 1 can each of cannelli beans, sweet corn kernals, creamed corn

You can also add in extra vegetables to your soup such as left over potato, pumpkin or kumara.

Heat a large pan and cook the onion for about a minute, then add in the stock and bring to the boil. Add in the rest of the ingredietnts and simmer for 5 mins.

Blend together to the desired consistency and season to taste.

Serve with toast or hot scones.

• ¾ C blanched almonds
• Zest of ½ a lemon
• 1 small clove of garlic
• ½ tsp chilli flakes
• ¾ cup sun-dried tomatoes
• ¼ c chopped parsley
• 1-2 anchovy fillets (optional)
• 4 tbsp plain greek yoghurt
• Salt and pepper to taste

Put all the ingredients in the food process and blend until it is a thick crunchy paste. Spread on crusty bread, crackers or serve as part of a cheese platter. Add more yoghurt if you want a looser consistency (which is also very good with chicken dishes).