Corn and Roasted Red Pepper Soup

Name: Corn and Roasted Red Pepper Soup
Prep time: 4 min
Cook time: 43 min
Total time: 48 min
Yield: 8
Cuisine: Global,Fusion
Ingredients: Peppers large Red 8 units; Oil Free Dressing Greek 50ml; Olive oil Extra virgin oil 50ml; Garlic crushed 20g; Onion medium dice 200g; Cumin dried 3g; Paprika smoky 3g; Corn frozen 500g; Chicken Stock reconstituted to 1000ml; MAGGI Lazenby Worcester Sauce 30ml; Sweet Chilli Sauce 30ml; Pepper Black 5g; Coriander fresh finely chopped 5g

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Easy

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48 Min

•

Corn and roasted red pepper soup is a satisfying and flavorful dish that can be enjoyed as a starter or a main course

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Ingredients

Peppers, Sweet, Red, Raw

MAGGI Oil Free Dressing Greek

47 g

Olive Oil

47 g

Garlic, Raw

20 g

Onions, Raw

200 g

Spices, cumin seed

3 g

Spices, Paprika

3 g

Corn, sweet, white, frozen, kernels cut off cob, boiled, drained, with salt

500 g

Soup, stock, chicken, home-prepared

50 g

MAGGI Lazenby Worcester Sauce

30 g

MAGGI Sweet Chilli Sauce

30 g

Spices, Pepper, Black

5 g

Coriander (Cilantro) Leaves, Raw

5 g

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Nutritional Information

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Carbohydrates

22.99 g

Energy

164.42 kcal

Fats

6.68 g

Protein

3.31 g

Nutrition Table Footer

Recipe steps

48 min

2 min

1 min

15 min

1 min

5 min

4 min

15 min

1 min

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48 min

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Pre-heat the oven to 200 ̊C and spray a large baking sheet with non-stick spray.

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48 min

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Deseed the red peppers and quarter them, removing as much of the pith as possible

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48 min

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Brush all sides of the peppers with the Maggi No Oil Salad Dressing and place on the baking sheet.

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48 min

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Roast the peppers for 15-18 minutes until they start to char and soften

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48 min

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Meanwhile in a large pot heat the olive oil over a medium high heat

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Add the garlic, onions and spices and fry for 5-8 minutes until the onions start to soften.

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48 min

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Add the frozen corn and fry on a high heat for 3-4 minutes. Remove 1⁄4 of the corn and set aside.

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48 min

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Add the roasted peppers, stock, chilli sauce and Maggi Lazenby Sauce to the pot and bring to a slow simmer. Allow to simmer for 15 minutes.

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Season with pepper to taste

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Place the mixture in a blender and blend until smooth.

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Return to the pot and stir in the reserved corn and coriander.

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Serve immediately

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Corn and Roasted Red Pepper Soup

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