Spiced pepper & corn soup

Spiced pepper & corn soup

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A vegetable soup with a chilli kick - really warming

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
565
protein
13g
carbs
68g
fat
29g
saturates
13g
fibre
7g
sugar
0g
salt
1.35g

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

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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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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Frantic Flapjack's picture
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This was very unusual and extremely spicy. Too much for my taste but if I made it again I would just use one chilli. Also, I would chop up the peppers into dice - they were much too big for the texture of the soup. Interesting soup though.

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