Spiced pepper & corn soup

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Good Food

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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.

Per serving

565 kcalories, protein 13g, carbohydrate 68g, fat 29 g, saturated fat 13g, fibre 7g, salt 1.35 g

http://www.bbcgoodfood.com/recipes/3148/

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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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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 20 mins

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

Per serving

565 kcalories, protein 13g, carbohydrate 68g, fat 29 g, saturated fat 13g, fibre 7g, salt 1.35 g

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