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Recipe: Roasted sweetcorn and yellow pepper soup


  • 2 sweetcorn cobs
  • 4 yellow peppers halved and deseeded
  • 4 tablespoon olive oil
  • 1 onion chopped
  • 1 clove garlic finely chopped
  • 1 tablespoon oregano
  • 1 litre vegetable stock


  • Pre-heat the oven to 190°C ( gas mark 5).
  • Place 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.
  • 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.
  • Place the remaining 2 tablespoons of olive oil in a large pan over a medium heat.
  • Add the chopped onions and garlic.
  • Cook until soft.
  • Add the sweetcorn kernels and the roasted peppers.
  • Add chopped oregano.
  • Add vegetable stock.
  • Bring to a simmer, then cover with a lid and reduce the heat.
  • 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.