Spiced pepper & corn soup

• large red chillies↗2
• red peppers↗3
• olive oil↗2 tbsp tbsp
• small onion↗1

  finely chopped

• garlic cloves↗2

  crushed

• vegetable stock↗1 ½l l
• potatoes↗800g g

  cut in to 2cm cubes

• frozen sweetcorn kernels↗450g g

  thawed

• spring onions↗6

  very finely sliced

• freshly chopped coriander6 tbsp tbsp
• double cream↗150ml ml

  pot

Step-by-step instructions

1. 1

   Grill chillies and peppers for 5-10 mins, turning often, until the skin is blistered and lightly charred. Place in a plastic bag, then set aside to cool. Once cooled, peel off the skins, deseed and roughly chop the flesh.

2. 2

   Heat the oil in a large pan. Add the onion and cook for 5 mins until softened. Add the garlic and cook for a further 2 mins. Add the vegetable stock and potatoes, bring to the boil, then simmer for 10 mins until tender.

3. 3

   Allow to cool slightly. Place in a food processor, then process to a coarse purée. Return the mixture to the pan and bring to the boil. Add the sweetcorn and some of the chillies, peppers and spring onions, then simmer for 2 mins. Stir in the coriander and cream. Season, top with the remaining chilles, peppers and spring onions and serve with warmed pitta bread, if liked.