Blue Mountains Life

Full of Flavour


1 tbsp rapeseed , plus drizzling
2 onions, finely chopped
1 garlic clove, finely chopped
1 tbsp grated fresh root ginger
3 corn on the cob, leaves and silk removed
200ml vegetable stock
1 kohlrabi, peeled and diced
200ml coconut milk
1 tsp sweet paprika
Flaked sea salt and cracked black pepper

1. Heat the oil in a saucepan set over a medium heat and cook the onions, garlic and ginger for about 10 minutes until the onions are soft.

2. Meanwhile, use a sharp knife to shave the sweetcorn kernels off the cob (run the knife close to the cob to remove whole kernels). Add the sweetcorn kernels to the saucepan and cook for a few more minutes.

3. Remove half of the mixture from the pan and set aside. Add the stock and

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