Molten Sunshine Soup

Preheat oven to 450°F / 230°C. Line a baking tray with foil.

Slice the yellow bell pepper (capsicum) in half. Spray or brush the oil over each half. Place on the baking tray cut side down.

Bake at 450°F / 230°C for 25 minutes, until the skin turns slightly charred and wrinkly.

Remove from the oven, cover and let cool. Peel away the charred skin, discard stem, seeds and white membrane.

Meanwhile, cook the corn in vegetable stock and milk. Add the base of the spring onion (white bit) as a whole to the boiling broth. Reserve the green part for garnishing later.

Season with salt, pepper and garlic powder.

Once the corn is cooked, pour a few spoons of the hot liquid to the safron strands in a small bowl. Let the flavours seep. Discard the piece of cooked spring onion.

After the corn broth has cooled down a bit, blend the corn, roasted bell peppers with some of the liquid milk broth. (If you use all the liquid, prepare for a very sloshy blending, most of which might end up sprayed all over your kitchen). You may reserve some of the corn, if you prefer a little bite to your soup. But that is totally your preference.

Once completely blended, pour into the remaining milk broth. Stir in the saffron infused liquid and strand.

Garnish with chopped spring onion greens and serve hot.