Instructions: Heat the olive oil and add the chopped leeks, Spanish onion, garlic and shallots and sweat for 5 minutes until soft. Add the chopped carrots, chopped fennel and thyme sprigs and cook over a medium heat for 30 minutes until all the vegetables are tender.

Meanwhile, slice the four sides of the capsicums (discard the seed core) and grill, skin side up until blackened and blistered, about 5 minutes. Transfer the capsicums into a plastic bag and allow to steam. When cool enough to handle, open the bag and slip the skins off the capsicum pieces. Add the capsicum pieces, Champagne and stock to the softened vegetables and raise the heat to high. Continue to cook, uncovered for 20 minutes, until all the flavours have combined. Remove the soup from the heat and puree in a food processor, blender or with a wand. Season to taste with salt and pepper and allow to cool.

To make the salsa, cut all the corn off the ears, and microwave on high for 2 minutes. Finely dice the Spanish onion and seeded Roma tomato and mix with the corn. Add the finely sliced mint leaves, chopped coriander, chopped parsley, lime juice and salt and pepper to taste and mix thoroughly. To serve, ladle the soup into individual bowls, top with some yoghurt and a generous spoonful of minted corn salsa.

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