Heat 2 tbsps oil in a pressure cooker, add onion and garlic and sauté. Cube potatoes and add.
Add corn kernels, salt, 2 cups vegetable stock and mix.
Roughly chop red capsicum and add. Cover the cooker with its lid and cook under pressure for 2-3 whistles.
Scoop out the centre portion of a large round hard crust bread to shape like a bowl. If you wish you can keep it in a preheated oven for 4-5 minutes to make it a little crisp.
Open the lid of the cooker when the pressure reduces completely. Cool and transfer into a blender jar and blend till smooth.
Pour the soup back into the pan and heat. Serve the soup piping hot in the bread bowl.