Quick Tasty Corn Soup

• 1 bag of frozen corn
• 2 fresh corn cob (optional)
• 2 tablespoons butter
• 1 teaspoon turmeric
• 1 teaspoon mustard seeds (i like brown mustard seeds)
• 1 medium onion, chopped
• 1 sweet potato, peeled and chopped
• handful kale, chopped
• 4 cups chicken/vegetable stock
• 1/2 teaspoon fennel seeds
• 1 teaspoon thyme
• 1-2 teaspoons truffle oil

1. Thaw frozen corn in microwave (this step is not totally necessary but speeds up cooking for a week day night)rnNote: If you have fresh corn, you can thrown on BBQ, cut off nibbles and fry in a little butter. Cook as you prefer and set aside- you will add to soup at very end
2. Add butter to large stock pot. Add turmeric, onions, mustards seeds, curry powder on medium high heat. Cook for a few minutes. Add rest of spices, corn, kale, sweet potato and stock. Cook for 10-15 minutes until vegetables are soft. Taste and salt to taste. Sometimes i add a few hot chilli for spice.
3. Take pot off heat and puree with an emersion blender. Add extra water if it is too thick. Set back on heat but turn down to medium low. Let simmer for a few minutes. Add in fresh corn if you had it on hand. Add truffle oil before serving. Chopped chives are a nice garnish. I've added coconut milk for a creamy, richer texture.

corn, corn cob, butter, turmeric, mustard seeds, onion, sweet potato, handful kale, chickenvegetable stock, fennel seeds, thyme, truffle oil

Taken from food52.com/recipes/31908-quick-tasty-corn-soup (may not work)