Roasted Pepper and Sweet Corn Soup (serves 4)
4 tbsp olive oil2 yellow peppers, seeded and quartered
2 orange peppers, seeded and quartered
Knob of butter
1 red onion, diced
2 garlic cloves, diced
1.2 litres chicken or vegetable stock
1 bay leaf
600g tinned Sweet corn (plain not sweetened)
Salt and pepper to taste
Chopped fresh coriander for garnish
1. Preheat the oven to 200C. Put the quartered peppers in a roasting tin with the olive oil and some seasoning, and roast for 30 minutes. Meanwhile, fry the red onion and garlic in the butter in a large saucepan.
2. Add 400g of the Sweet corn, the roasted peppers, stock and bay leaf, and boil for about 15 minutes, stirring often. Allow to cool a little, blend, and season to taste. Add the reserved Sweet corn, and bring the soup back up to heat.
3. Garnish with chopped fresh coriander if desired.