Sweet Corn, Red Capsicum & Avocado Soup

Roasting all the vegetables before making into soup brings out a sweetness and depth of flavour sharpened by the roasted garlic and chilli.

For a Soup sufficient for 4 people

3 corn cobs, whole complete with husks, soaked in a bowl of water
3 red capsicums, whole
1 red onion, peeled and roughly chopped
5 garlic cloves in their husks
2 red chilli’s, de-seeded, but left whole
Olive oil
1 ¼ litres of Chicken stock
Lime or lemon Juice


Oven 200ºor (180ºc for fan forced)
If you have a multi-function oven, the top grill and fan function is ideal for roasting these vegetables.

Soak the corn cobs in water while preparing the rest of the vegetables.
Arrange in a baking tray. Sprinkle a touch of olive oil over the garlic and onion and place the whole red capsicum on top of the sweet corn.
Place in the centre of the oven and leave for 30 minutes.
Check after 15 minutes and turn the capsicums.

Remove from oven. Allow to cool enough so that they can be handled.
The capsicums should be blistered. Prepare the vegetables by de-seeding the capsicum and peeling off the blistered skin. Remove the corn husks and cut off.
Squeeze the garlic flesh out of the husk.
Place capsicum flesh, corn, chilli, onion and garlic into your soup saucepan together with the stock and seasoning and bring to a gentle simmer for 15 minutes.
Blend to desired consistency. I find a stick blender is best for this soup. It will blend it to a rough texture, rather than a smooth soup. This will leave some of the corn cobs whole or in pieces.

Serve with fresh herbs or microgreens and diced avocado. A sprinkle of fresh lime and lemon on the Avocado is the finishing touch!


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