Sweetcorn soup with a Mexican twist

Last night I've prepared a sweetcorn soup. I got inspired by a recipe by Nigella Lawson and decided to give it a try. 

Here is what you will need to prepare it for 4 portions:

500g sweetcorn (I've used frozen sweetcorn and quickly defrosted it in a bowl)

3 spring onions

1 clove of garlic

2 tbsp of corn meal

750ml vegetable stock (I've used once vegetable stock cube)

1 red chilly

Salt

Handful of tortilla chips

Some grated cheddar

Chopped coriander for garnish

In a blender mash corn with spring onion, garlic and corn meal into a paste. Put the paste in a saucepan and add the vegetable stock. Bring it to a boil and the soup should thicken at this stage. Add finely chopped chilly and salt. In the meantime put your tortilla chips sprinkled with cheese under grill for 3/4 minutes until cheese melted. Serve the soup with topping of tortilla chips and coriander. Great quick meal when you are in a rush.