Roasted Pepper and Corn Soup
A really tasty soup, serve with corn bread as a Mexican starter.
Preparation time: 10 minutes Quantity: makes 3 - 4 portions Cooking time: 45 minutes
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)
Method
- 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