Ingredients (serves 4):

• 450 g corn on the cob
• 30 g butter
• 2 red peppers
• 1 small onion
• 4 knife points of Cayenne pepper
• 1 tbsp cornstarch
• 750 ml vegetable stock

Instructions:

• Cook the corn (removed from the cob), peppers and onion in the butter for 10 minutes over a low heat with the lid on, stirring occasionally.
• Add the flour, stir and remove from the heat.
• Now add the vegetable stock and return to the boil; leave to cook for 10 minutes.
• Remove half of the vegetables and blend the soup.
• Return the vegetables to the pan and season with salt, pepper and Cayenne pepper.

You can use canned corn for this recipe.