Jiffy Corn Soup

Ingredients

• 2 (400 g) cans whole corn, drained

• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 50 g butter

• 1 (400 g) can chopped tomatoes
• 5 cups vegeatable stock
• 1 teaspoon dried oregano

Directions

1. 1

   Process one tin of corn in the food processor until smooth.

2. 2

   Combine garlic with the salt.

3. 3

   Melt butter in a saucepan, and cook garlic paste over a medium heat until soft.

4. 4

   Add tomatoes and simmer gently approx five minutes.

5. 5

   Add stock, oregano, pureed corn, and remaining corn kernals.

6. 6

   Bring to the boil.

7. 7

   reduce heat and simmer 20-30 minutes.

8. 8

   Season to taste with salt and freshly ground black pepper.