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Spiced pepper & corn soup

A vegetable soup with a chilli kick - really warming

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 565
  • Carbohydrates 68
  • Saturated Fat 13
  • Sugar 0
  • Protein 13
  • Fat 29
  • Fibre 7
  • Salt 1.35

Nutrition per serving

  • Calories 565
  • Carbohydrates 68
  • Saturated Fat 13
  • Sugar 0
  • Protein 13
  • Fat 29
  • Fibre 7
  • Salt 1.35

Ingredients

  • 2 large red chillies
  • 3 red peppers
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves crushed
  • 1½ l vegetable stock
  • 800g potatoes cut in to 2cm cubes
  • 450g frozen sweetcorn kernels thawed
  • 6 spring onions very finely sliced
  • 6 tbsp freshly choped coriander
  • 150ml double cream pot

Method

  1. Grill chillies and peppers for 5-10 mins, turning often, until the skin is blistered and lightly charred. Place in a plastic bag, then set aside to cool. Once cooled, peel off the skins, deseed and roughly chop the flesh.

  2. Heat the oil in a large pan. Add the onion and cook for 5 mins until softened. Add the garlic and cook for a further 2 mins. Add the vegetable stock and potatoes, bring to the boil, then simmer for 10 mins until tender.

  3. Allow to cool slightly. Place in a food processor, then process to a coarse purée. Return the mixture to the pan and bring to the boil. Add the sweetcorn and some of the chillies, peppers and spring onions, then simmer for 2 mins. Stir in the coriander and cream. Season, top with the remaining chilles, peppers and spring onions and serve with warmed pitta bread, if liked.

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