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Spiced pepper & corn soup

Spiced pepper & corn soup

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A star rating of 3 out of 5.3 ratingsRate
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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

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

A star rating of 3 out of 5.3 ratings
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