Sunshine Soup

Sunshine Soup

From Nigella Lawson's Kitchen

1 yellow pepper

1 orange pepper

2 teaspoons garlic oil

1 litre vegetable or chicken stock, whether homemade, powder, cube or concentrate, preferably decent stuff

500g frozen sweetcorn kernels

Set your oven to 250 C. Cut out the core and seeds from the peppers and then slice thickly. Lay them on a baking sheet, drizzle with the oil and roast for about 20 minutes.

Meanwhile, bring the stock to the boil, add the corn and bring back to the boil again, simmering for about 20 minutes.

Remove about half a cupful of corn for later, then blitz the rest, in batches if necessary, along with the peppers in a food processor. Serve with the reserved corn stirred back into it.