Ingredients:

• 1.5 litre – vegetable stock
• 1 tin – sweet corn, Cream style
• 3 – green capsicums, medium size
• 1 tbsp – garlic, chopped
• 2 tbsp – Butter
• 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 mins. Wash to peel away the skin.
3. Remove the seeds and chop the flesh.
4. Heat butter, fry garlic till light brown.
5. Add capsicums and stock.
6. Simmer for 5-10 mins. Cool and blend.
7. Add sweet corn, salt and pepper to taste.
8. Heat till it begins to boil.
9. Lower the heat and simmer for 2-3 mins.
10. Serve hot.

Recipe courtesy of Chandra Bhatt