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Roasted Pepper and Corn Soup Recipe


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Roasted Pepper and Corn Soup Recipe
Summary:

This Roasted Pepper and Corn Soup Recipe is a really tasty soup, serve with corn bread as a Mexican starter.

Please Note: The recipe image displayed may not be an exact likeness of the Roasted Pepper and Corn Soup Recipe finished dish

Ingredients

To make this Roasted Pepper and Corn Soup Recipe you will need the following ingredients:
3 red peppers - diced
1 yellow pepper - diced
2 onions - roughly chopped
2 cloves garlic - sliced or crushed
4 tablespoons olive oil
1 tin (285 g) sweetcorn - drained or 2 cooked corn on the cobs - de-cobbed
1 pint milk (any)
100 ml double cream (optional)
Seasoning
Variations - Add 1 fresh red chilli to the roasting tin for a spiced version.
Add 2 tablespoons chopped corriander before serving.
Use a tin of creamed corn instead of corn for a creamier version. (buy from Ethnic supermarkets, some supermarkets and health shops)

Methods

  1. To make this Roasted Pepper and Corn Soup Recipe:
    • Place the peppers, onions and garlic in a roasting tin
    • Drizzle with the oil
    • Bake in a preheated oven gas 5 / 200*c / 400* f - for 30 minutes (middle shelf)
    • Place all the ingredients in a large pot and Simmer for 15 minutes
    • Whizz / process until smooth
    • Season to taste
Preparation time (duration): 10 minutes
Cooking time (duration): 45 minutes
Number of servings (yield): makes 3 - 4 portions
Meal type: No Preference
Culinary tradition: No Preference

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