Spiced pepper & corn soup

Spiced pepper & corn soup

  • Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A vegetable soup with a chilli kick - really warming

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal565
fat29g
saturates13g
carbs68g
sugars0g
fibre7g
protein13g
low insalt1.35g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 3 out of 5.3 ratings
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