Place 1 yellow onion, peeled and sliced thinly in a large pot, along with a drizzle of olive oil. Stir over medium heat till transparent. (Optional: add a stalk of yellow chard, chopped, with the onion). Add 1 yellow pepper and 2 yellow courgettes coarsely chopped, the kernels of 2 ears of corn, 1 tbs risotto rice, 1 thyme leaf, 1 bay leaf and 750ml vegetable stock. Bring to a boil, reduce down to a simmer and cook for 45 minutes.

Liquidise the soup until very smooth (passing through a fine sieve if required). Reheat, and season to taste with sea salt and pepper.

Serve in soup plates and garnish with peeled and finely chopped tomatoes (2, very ripe), cubed goat’s cheese (60g) and slivered mint leaves. Drizzle with a few drops of olive oil.

Note: Leave out the goat’s cheese for a vegan version.