On retreat we make a variety of different soups and everyone has their own preference. If you like a completely smooth soup don’t remove the sweetcorn before blitzing. For a textured soup with a bit more of a bite leave out the blending altogether.

Method for Sunshine soup:

1. Preheat the oven to 180C.
2. Remove the core and the seeds from the peppers and cut into strips. Place onto a tray with the garlic and drizzle with oil. Roast them for 20 minutes, you want the peppers soft but not brown.
3. Pour the stock into a saucepan and bring to boil, add the lentils cook for 15 minutes.
4. Add celery and sweetcorn to the lentils stock mixture cover and simmer for about 20 minutes.
5. Using a slotted spoon remover about a cup of sweetcorn and set to one side.
6. Mix the remaining corn and stock with the roast peppers and garlic, squeezing the roasted garlic clove from its skin. Blitz in a food processor until as smooth as you prefer.
7. Add the whole sweetcorn back to the soup and season with salt and pepper.
8. To serve top each bowl with a dollop of creme fraiche, a drizzle of rapeseed oil and a sprinkling of toasted buckwheat groats.

On retreat we serve our sunshine soup with two Sourdough rye crisp breads.

Leave out the creme fraiche for a vegan version or use a dairy free alternative.