Sweetcorn and Red Pepper Soup

Method

1 Preheat the oven to 200˚C (180˚C fan), mark 6. Put the peppers on a non-stick baking sheet and drizzle over 1tbsp olive oil. Cook in the oven for 40min until the skins are blackened and peeling away.
2 Meanwhile, gently heat the remaining oil in a pan. Add the onion, celery, leek and garlic. Cover and allow the vegetables to soften over a low heat for 10min.
3 When the peppers are ready, transfer to a bowl and cover with clingfilm. Leave for 10min, carefully peel away the skin, then discard it along with the seeds and stalk. Roughly chop the flesh.
4 Spoon half the softened onion mixture  into a clean pan, then add the peppers and half the hot stock. Add the corn and remaining stock to the other pan. Bring both soups to the boil, then simmer for 10min. Blend the soups separately until smooth, then season each with salt and freshly ground black pepper.
5 Reheat just before serving, then pour each soup into a separate warmed jug. With one jug in each hand, pour at the same time into an individual soup bowl. Season with more black pepper and swirl lightly with a skewer. Repeat with the remaining bowls and serve immediately with crusty bread.