Method

• In a large pot, sauté the onions & garlic adding the cumin and thyme, cook off for 2-3 minutes.
• Pour in the water and stock. Bring to the boil and simmer for 10 minutes.
• Add seasoning and the tofu, then using a stick blender, blend together until smooth.
• Lastly, using a sharp knife, cut the corn from the cobbs. I find it easier to cut cobs in half then they are easier to hold.
• Add the corn to the soup mixture and cook for a few minutes.
• Taste and season to your preferences
• To serve: add a splash of olive oil and a good pinch cayenne. Serve with your favourite bread.