INGREDIENTS
6 large red peppers
2 tbsp olive oil
1 garlic bulb, cut horizontally
2 tbsp brown sugar
1 chopped onion
1 tsp cumin seeds
Salt & pepper
800ml vegetable stock
1 tbsp honey
A bunch of fresh basil, keeping some to serve
3 tbsp natural yoghurt
Drizzle of olive oil, to serve

METHOD
Preheat the oven to 200°C. Wash and cube the peppers, removing the core and seeds.
Place in a baking dish and coat with oil, place the garlic bulb in the centre.
Sprinkle with salt and brown sugar, place in the oven, and cook for 30 minutes.
When the peppers are soft, remove the tray from the oven and set it to one side.
Heat the oil in a deep pan, add the onion, cumin seeds and sauté until soft.
Pour in the vegetable stock, season and bring to a boil.
Add the peppers, fresh basil, yoghurt and honey, stir and simmer for 10 mins.
Finally, blend the soup in the pan with a handheld blender, or in a liquidiser.
Serve topped with a drizzle of oil, chilli flakes, sliced pepper and basil.

INGREDIENTS
1 tbsp unsalted butter
1 leek, sliced
400g chopped mushrooms
2 garlic cloves, chopped
1 tbsp mushroom 
soy sauce
750ml vegetable stock
1 cup fresh cream
Salt & pepper

METHOD
Melt the butter in a deep pan and add the sliced leek.
Sauté over medium heat for five minutes until softened, add the garlic.
Next, add the chopped mushrooms with ¼ of the stock, cream and mushroom soy sauce.
Add the remainder of the stock, bring to a boil, then reduce the heat and simmer for a further 15 mins.
Finally, check the taste, season more if required, and then with a handheld blender blitz the soup until smooth. 
Serve topped with black pepper and coriander and serve with toasted bread.

INGREDIENTS
6 large, red peppers
2 tbsp olive oil
½ garlic bulb, cut in half horizontally
2 tbsp brown sugar
1 tsp salt
1 chopped onion
1 tsp cumin seeds
Salt & pepper
1 ltr vegetable stock
1 tbsp honey
A bunch of fresh basil, keep some aside to serve
3 tbsp natural plain yoghurt, keeping some aside to serve
Drizzle of olive, to serve

METHOD
Preheat the oven to 200°C.
Wash and cube the peppers, removing the core and seeds.
Place in a baking dish, coat with oil and add the garlic bulb.
Sprinkle with salt and brown sugar, then place in the oven for 1hr. 
When the peppers are soft, remove them from the oven and set to one side.
Heat some oil in a deep pan and add the onion and cumin seeds.
Sauté the onions until soft.
Add the vegetable stock, season and bring to a boil.
Simmer for 5 mins, then add the peppers, fresh basil, yoghurt and honey.
Stir, then simmer for a further 10 mins.
Finally, blend the soup in the pan with a handheld blender, or in a liquidiser.
Serve topped with a dollop of yoghurt, a drizzle of oil, chopped basil leaves and toasted flatbreads.

INGREDIENTS
2 corn cobs, trimmed 
and halved
2 tbsp vegetable oil
1 onion, chopped
2 tsp garlic salt
500ml vegetable stock
1 tbsp butter
1½ tsp smoky paprika
1 tsp cinnamon powder
250ml double cream
Freshly toasted bread to serve and a few sprigs of parsley

METHOD
In a griddle, heat 1 tbsp oil, add the corn and grill until the kernels soften and brown.
Remove from the heat and allow to cool.
When cool enough to handle, stand the cobs on a chopping board and with a sharp knife remove the kernels and set to one side. In a deep pan heat the remainder of the oil and sauté the onion.
Add the dry spices, garlic, butter, salt, and stock and bring to a boil, then reduce the heat.
Add half the corn and simmer for 10 mins.
Next, add the cream, then with a handheld blender blitz the soup until smooth, add the remainder of the corn, and simmer for a further 10 mins.
Serve topped with a few sprigs of parsley and freshly toasted bread.