Spiced pepper & corn soup

Spiced pepper & corn soup

  • 1
  • 2
  • 3
  • 4
  • 5
(3 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
Save to My Good Food
Please sign in or register to save recipes.


  • 2 large red chillies
  • 3 red peppers
  • 2 tbsp olive oil
    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 onions

    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
29th Jan, 2009
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?