Makes about 4 servings

2 - 14 oz. cans chicken (non-fat, low sodium) or vegetable broth
2 - 15 oz. cans corn (or equivalent amount of frozen corn)
1 - red bell pepper
1 - leek
1 - clove garlic (or more to taste)
1 - Tbsp. fresh oregano, chopped (or 1/2 tsp dried oregano)
1 - Tbsp. cilantro, chopped
Plain lowfat yogurt, for garnish

Place the bell pepper over the flame of gas stovetop or barbeque and turn
until the skin is completely charred. Set aside to cool. When cool, peel off the
burnt skin, remove stem and seeds and chop into small pieces.

Chop the leek into 1/2 inch slices. Slice the garlic clove.

Pour broth into a large saucepan and heat until simmering (not a full boil). Add
the leek, garlic and oregano and continue simmering for 5 minutes. Add 1 1/2
cans of the corn and 3/4 of the chopped bell pepper and allow to simmer for 5
more minutes. Add chopped cilantro and remove from heat.

Pour the soup into a food processor or blender (or use a hand blender) and puree
until smooth. Be very careful as the soup will be hot! Return soup to pot and add
remaining 1/2 can of corn and 1/4 chopped bell pepper. Heat through and serve.
Garnish with a Tbsp. of plain yogurt and fresh cilantro, to taste.