Immune-friendly recipe for 4 people, takes only 20 mins; recipe has red chilli, red pepper, olive oil, onion, garlic clove, vegetable stock, potato, frozen sweetcorn kernels, spring onion, freshly chopped coriander and double cream.
Spiced pepper & corn soup
Course: Immune-friendly
Servings
4
servings
Prep time
20 mins
Ingredients
- Red Pepper: 3 red peppers
- Garlic Clove: 2 garlic cloves crushed
- Red Chilli: 2 large red chillies
- Olive Oil: 2 tbsp olive oil
- Onion: 1 small onion finely chopped
- Vegetable Stock: 1 1/2 l vegetable stock
- Spring Onion: 6 spring onions very finely sliced
- Potato: 800g potatoes cut in to 2cm cubes
- Frozen Sweetcorn Kernels: 450g frozen sweetcorn kernels thawed
- Freshly Chopped Coriander: 6 tbsp freshly chopped coriander
- Double Cream: 150ml double cream pot
Directions
- 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 puree. 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.
