• Thinly slice carrot into half-moons.
• Finely chop brown onion and garlic.
• Drain sweetcorn. 

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• In the last minute of cook time, add garlic and cook, tossing until fragrant, 1 minute. Transfer to a bowl and season to taste with salt and pepper. Set aside. 

• Wipe out saucepan and return to high heat with a drizzle of olive oil.
• Cook corn, carrot and onion, tossing, until charred and tender, 4-5 minutes.
• Add light cooking cream, the plain flour, garlic & herb seasoning and water and simmer, until slightly thickened, 2-3 minutes.
• Add baby spinach leaves, stirring to combine, 1 minute. Season to taste.

• Meanwhile, slice bake-at-home ciabatta into half lengthways, then toast or grill to your liking. Cut or tear into bite-sized chunks.
• In a medium bowl, combine a generous drizzle of olive oil and a pinch of salt and pepper. Add croutons and toss to coat.
• Divide creamy corn soup between bowls. Top with prawns and croutons. 
• Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!