Spiced pepper & corn soup

A vegetable soup with a chilli kick – really warming

  • Prep:20 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 565
  • fat 29g
  • saturates 13g
  • carbs 68g
  • sugars 0g
  • fibre 7g
  • protein 13g
  • salt 1.35g


  • 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


  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.

Suggested recipes from this collection...