The BBC Good Food logo
Spiced pepper & corn soup

Spiced pepper & corn soup

A star rating of 3 out of 5.3 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A vegetable soup with a chilli kick - really warming

  • Vegetarian
Nutrition: per serving
low insalt1.35g


  • 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


  • 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

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.3 ratings

Sponsored content