17 September 2012
Roasted Sweet Corn and Tomato Soup
Preheat oven to 200°C
On a baking sheet drizzle the tomatoes, garlic and corn with the oil, season with salt and bake for 20 minutes
Heat a little oil in a stock pot and sauté the onion until soft, the add the peppers, stock, paprika and chili and season
Add the roasted vegetables to the stock and simmer the stock for an additional 20 minutes
Season and serve garnished with fresh herbs.