Spiced pepper & corn soup

Spiced pepper & corn soup

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(2 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
A vegetable soup with a chilli kick - really warming

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal565
  • fat29g
  • saturates13g
  • carbs68g
  • sugars0g
  • fibre7g
  • protein13g
  • salt1.35g
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  • 2 large red chillies
  • 3 red peppers
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves crushed
  • 1½ l vegetable stock
  • 800g potatoes cut in to 2cm cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 450g frozen sweetcorn kernels thawed
  • 6 spring onions very finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 6 tbsp freshly chopped 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.

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Comments (1)

Frantic Flapjack's picture

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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