Chinese Style Sweetcorn Soup (vegan)

1 can sweetcorn kernels
1 large can creamed corn (this means mushy corn, not corn with cream in it!)
8 cloves garlic (or less depending on tastes)
2 1/2 cm piece (1 inch) piece fresh ginger root
1 Tablespoon soy sauce
1 vegan vegetable stock cube
1 1/2 cups water
1 sliced shallot (spring onion) - optional

1. Wash, then finely grate ginger root. Peel and slice garlic cloves finely. Place both ginger and garlic in a medium saucepan with 1/2 cup water and crumbled stock cube. Turn heat on high, and boil until fragrant, stirring occasionally.
2. Turn heat down to medium, and add soy sauce, and add creamed corn and corn kernels, with remaining water. Mix well, and slowly bring to boil.
Serve with sliced shallot sprinkled on top. Serves 6.

This recipe is from a website called vegan for life. http://www.veganforlife.org/recipes