Start by making the bread: add the flour, dry yeast, salt, olive oil and lukewarm water to a bowl, and knead the dough for about 10-15 minutes.
2
Shape the dough into either one or two loaves. Transfer to a baking tray lined with parchment paper and proof for 45 minutes.
3
Preheat the oven to 250 degrees celsius. Turn down to 200 degrees celsius right before inserting the bread. Bake for 30-45 minutes. The bread is ready when it has a golden color and a crispy exterior.
4
Now make the corn soup. Mince the garlic, onion and green chili. Fry them in a saucepan with a bit of butter until the onion is soft.
5
Add chickpeas and corn and cook for another minute before adding vegetable bouillon and water. Let the soup simmer for about 15 minutes.
6
Add cream, finely chopped coriander and lime juice, and mash the soup with an immersion blender. Season with salt and pepper.
7
Top the corn soup with feta cheese, minced coriander, a slice of lime and freshly baked bread.
