Red Pepper And Sweetcorn Soup
I have made this sweetcorn soup with fresh sweetcorn. The corn needs to be cut away from the centre. To remove the corn run a knife down between the corn and centre. This will let the corn fall away from the core. The roasted sweetcorn gives an extra roasted corn flavour to the soup.
Ingredients
- Spanish Onion x ½
- Green Courgette ½
- Red Pepper x 2 Sides
- Bay Leaf x 2
- Fresh Sweetcorn On The Cob x ½
- Flour x ½ Tablespoon
- Vegetable Stock [Freshly made or a stock cube dissolved in water]
- Sprigs of Dill / Parsley x 2
- Fresh Sweetcorn for Roasting x 3 Tablespoons
Method For Preparing And Cooking A Red Pepper And Sweetcorn Soup
Preparing The Ingredients
- Peel the Spanish onions and cut into a chunky diced size
- Give the courgette a really good wash and cut in half and then into a chunky dice
- Cut two sides from the red pepper and cut into a large dice
- The sweetcorn needs to be taken from the centre by running a knife down the sides
- Cut the dill into small pieces
- Have the vegetable stock ready to use
Cooking The Ingredients For The Soup
- Heat a pan up on a medium heat and add a little oil
- Add the onions and stir occasionally for 2 minutes
- Drop the courgettes in and cook for 4 minutes stirring often
- Add in the flour and cook for 2 minutes
- Place the sweetcorn into the pan and cook for 2 minutes (save some sweetcorn for roasting)
- Pour in the vegetable stock and bring to the boil. Once boiling turn down to a simmer for 10 minutes
For The Roasted Sweetcorn
- Heat a frying pan with a little oil on a medium heat
- Add the remaining sweetcorn and slowly toast off for 4 minutes stirring frequently
Finishing The Red Pepper And Sweetcorn Soup
- When all the vegetables are cooked and soft remove the pan from the heat
- Blend the soup until smooth and push through a fine strainer
- Add the chopped dill and roasted sweetcorn to the soup
Video Recipe – Pepper And Sweetcorn Soup
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