Spiced Pepper & Corn Soup
This flavorful roasted red pepper and sweetcorn chowder is a comforting and satisfying option for lunch or dinner. The smoky charred peppers and fiery chillies add depth to the velvety soup, while the sweetcorn brings a touch of sweetness. Topped with a dollop of cream and a burst of fresh coriander, every spoonful is a delightful blend of flavors and textures. Enjoy this hearty chowder alongside some warm pita bread for a complete and wholesome meal.
— Constant Cookbook
Ingredients
- 2 large red chillies
- 3 red peppers
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves crushed
- 1½l vegetable stock
- 800g potatoes cut in to 2cm cubes
- 450g frozen sweetcorn kernels thawed
- 6 spring onions very finely sliced
- 6 tbsp freshly choped coriander
- 150ml double cream pot
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 565 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Fiber Content: 7 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.35 milligram of sodium
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