Smoky Red Pepper And Sweetcorn Soup
Heat the oil in a large saucepan and fry the onion over a medium heat for about 5 minutes until softened.
Add the garlic, red pepper, smoked paprika, coriander and cumin and fry for a few minutes, stirring well.
Add the vegetable stock, bring to the boil and simmer for 10 minutes.
Add the frozen corn, bring back to the boil and simmer for a further 10 minutes.
Blend the soup until smooth (it will still have quite a grainy texture because of the fibrous sweetcorn) and season with black pepper.
Adapted from Vegetarian Living magazine, September 2016