Name: Spiced pepper & corn soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 large red chillies; 3 red peppers; 2 tbsp olive oil; 1 small onion finely chopped; 2 garlic cloves crushed; 1 ½l vegetable stock; 800g potatoes cut in to 2cm cubes; 450g frozen sweetcorn kernels thawed; 6 spring onions very finely sliced; 6 tbsp freshly chopped coriander; 150ml double cream pot

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Spiced pepper & corn soup

Spiced pepper & corn soup

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3 out of 5.3 ratingsRate

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A vegetable soup with a chilli kick - really warming

Vegetarian

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Green mango salad with prawns

A star rating of 3 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

2 large red chillies
3 red peppers
2 tbsp olive oil
1 small onion

finely chopped
2 garlic cloves

crushed
1 ½l vegetable stock
800g potatoes

cut in to 2cm cubes
450g frozen sweetcorn kernels

thawed
6 spring onions

very finely sliced
6 tbsp freshly chopped coriander
150ml double cream

pot

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Nutrition: per serving

kcal565
fat29g
saturates13g
carbs68g
sugars0g
fibre7g
protein13g
salt1.35g

low

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.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 3 out of 5.3 ratings

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