Spiced pepper & corn soup

30-60 minutes 4 servings 600 kcal or less double cream freshly choped coriander freshly chopped coriander frozen sweetcorn kernels mains olive oil onion onions peppery potato potatoes red chilli red chillies red pepper red peppers spicy vegetable stock winter

N/A

Source

Ingredients

2 large red chillies

3 red peppers

2 tbsp olive oil

1 small onion finely chopped

2 garlic cloves crushed

1 ½l vegetable stock

800g potatoes cut in to 2cm cubes

450g frozen sweetcorn kernels thawed

6 spring onions very finely sliced

6 tbsp freshly chopped coriander

150ml double cream pot

Method

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.