Miso sweetcorn soup with harissa butter toast

Method

1. Preheat the oven to 200^oC/Fan 180^oC.
2. Place all the ingredients for the soup into a large saucepan, bring to a boil, and then turn down to simmer for 5 minutes. Use a stick blender to blend the corn until smooth; be careful as it’s very hot and may spit. Or, carefully tip the soup into a food processor and blend until smooth.
3. If you like, you can pour the soup through a sieve for a smoother consistency; however, we like it as it is.
4. To make the harissa butter, add the harissa and butter (or spread) into a small bowl and mix together until smooth and fully combined. Spread onto freshly toasted bread.
5. To serve, spoon the soup into bowls and sprinkle over the dukkha (a traditional Egyptian spice blend of roasted nuts and mixed spices) if you’re using it, and serve with the harissa toast.