Tomato corn soup

Ingredients

• 500 g Tomatoes
• 300 g Corn kernels, fresh
• 950 ml Home made vegetable stock
• 2 tbsp Olive oil
• 1 pcs 1 small onion, wedged
• 1 pcs Red chili pepper, sliced
• 1 pcs Yellow bell pepper, desseded and cut into wedges
• 2 clove Garlic
• 1 pcs Avocado, sliced
• 1 pcs Lime, cut in wedges
• 60 ml Coriander, fresh, chopped

Method

1. Heat oven to 220C.
2. Halve the tomatoes and place in a bowl.
3. Add the onion, chili pepper, bell pepper, and olive oil.
4. Toss veggies to coat and transfer onto the roasting sheet, skin side up.
5. Roast for 20 minutes or until tender.
6. Heat some oil in saucepot.
7. Add garlic and cook until fragrant.
8. Add the grilled veggies and stock and stir to combine.
9. Mash gently with a fork and bring to simmer.
10. Cook for 15 minutes.
11. Add the corn and cook for 8 minutes.
12. Stir in the coriander.
13. Serve warm with avocado slices and lime wedges.