Heat a little olive oil in a pot. Add the garlic, chilli, onion, leeks and courgette. Stir occasionally ensuring the vegetables don't over cook and go brown, you want them to be nicely translucent for dish.
Start cooking your rice. Add a few strands of saffron to the water and leave to cook. This should make your rice turn into a lovely, deep yellow colour.
Pour the 1L of vegetable stock over the vegetables and turn down the heat allowing it to gently simmer.
Cut the corn away from the cob and heat a small pan on the hob without any oil. You want to dry fry the sweetcorn so it gives that 'charred' look and increases the crunchiness. Be sure to move the sweetcorn around the pan frequently to avoid it burning or sticking.
Put the tomatoes, mint, basil, lemon and a little olive oil in a food blender. Blend until a thick paste is achieved- this is the base of your fantastic soup flavouring. Pour into the stock and stir well.
By now your sweetcorn and rice should be cooked perfectly. Pour both into the soup and combine. To finish off, add 2 generous tbsp's of capers with a little brine to add a deliciously salty taste. Enjoy!