Roasted yellow bell pepper and sweet corn soup

Pre-heat the oven to 190°C (375°F, gas mark 5). Put the sweetcorn cobs and pepper halves into a baking tray and drizzle with 2 tablespoons of the olive oil. Place the tray in the pre-heated oven for 25 minutes or until the pepper flesh is soft when pierced with a sharp knife. Remove from the oven and set to one side to cool.

When the sweetcorn is cool enough to handle, use a sharp knife to remove the kernels.

Pour the remaining 2 tablespoons of olive oil in a large pan with a lid. Keeping the lid off for now, place the pan over a medium heat. When the oil is hot add the chopped onions and cook, stirring every so often, until the onions become soft and translucent. Add the chopped garlic and continue cooking for a further two minutes. You may reserve some garlic and golden roast it to garnish.

Now add the sweetcorn kernels, the roasted peppers and salt. Add chopped oregano. Stir to combine and cook for a further minute before adding the vegetable stock.

Bring to a simmer, reduce the heat to its lowest setting and place the lid on the pan. Cook at this lower heat for 20 minutes. Remove from the heat and leave to cool for at least 15 minutes.

Process the soup in a blender until smooth. You will need to do this in batches. When you are ready to serve, reheat the soup gently. Pour into bowls and garnish with the reserved oregano leaves.