Ingredients:

• vegetable stock – 1.5 litre
• sweet corn, Cream style – 1 tin
• green Capsicums – 3, medium size
• Garlic – 1 tbsp, chopped
• Butter – 2 tbsp
• pepper to taste
• salt to taste

Method:

1. Apply a little oil and roast the capsicums on flame till the skin is fully back.
2. Cover with a kitchen cloth and cool for 10-15 minutes.
3. Wash to peel away the skin.
4. Remove the seeds and chop the flesh.
5. Heat butter, fry garlic till light brown.
6. Add capsicums and stock.
7. Simmer for 5-10 minutes.
8. Cool and blend.
9. Add sweet corn, salt and pepper to taste.
10. Heat till it begins to boil.
11. Lower the heat and simmer for 2-3 minutes.
12. Serve hot.