Avocado And Sweet Corn Soup - cooking recipe

Ingredients

4 cobs sweet corn, husk and silk removed,
1 tbsp extra-virgin olive oil
1 None small onion, finely chopped
1 clove garlic, minced
1 tsp grated fresh ginger
1/4 tsp allspice
1/4 tsp ground cumin
2 None avocados, halved, pitted, chopped
2 None limes, 1 squeezed over avocado flesh, 1 cut into wedges
1/2 cup fresh cilantro, chopped
1 None long medium-hot red chili, sliced

Preparation

Cook corn in boiling water for 10-12 mins. Remove corn from water and let cool. Reserve water. Once corn is cool, slice kernels off cobs.
Return cobs to pot of cooking water. Bring to a boil then reduce heat and gently simmer for 30 mins. Discard cobs. This is the stock.
Meanwhile, heat oil over medium heat. Cook onion, garlic and ginger until onion is tender and lightly golden, stirring occasionally. Add spices, 4 cups corn cob stock and 1 tsp salt. Bring to a gentle boil and cook for 10 mins.
Distribute soup between serving bowls. Add a little corn and avocado to each bowl. Sprinkle with fresh cilantro and sliced red chili. Serve with lime wedges.