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Corn and Roasted Red Pepper Soup

(0)
85Min
Easy

Ingredients

-
10 Portions
+

This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

8 
Peppers, Sweet, Red, Raw
47.5  g
Salad dressing, italian dressing, fat-free
40  g
Oil, Olive, Salad Or Cooking
20  g
Garlic, Raw
200  g
Onions, Raw
3  g
Spices, cumin seed
3  g
Spices, Paprika
500  g
Corn, sweet, yellow, frozen, kernels on cob, unprepared
1000  g
Soup, stock, chicken, home-prepared
30  g
Sauce, chili, peppers, hot, immature green, canned
50  mL
MAGGI Lazenby Worcester Sauce
5  g
Spices, Pepper, Black
5  g
Coriander (Cilantro) Leaves, Raw

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
524.87 kcal
Protein
6.97 g
Carbohydrates
40.13 g
Fats
6.57 g
Information per serving
Lets Cook

Instruction

85 Minutes
Pre-heat oven
5 Min
Pre-heat the oven to 200˚C and spray a large baking sheet with non-stick spray.
Deseed peppers
10 Min
Deseed the red peppers and quarter them, removing as much of the pith as possible
Brush peppers
7 Min
Brush all sides of the peppers with the Maggi No Oil Salad Dressing and place on the baking sheet
Roast poeppers
18 Min
Roast the peppers for 15-18 minutes until they start to char and soften
Heat olive oil
5 Min
Meanwhile in a large pot heat the olive oil over a medium high heat
Garlic, onions and spice to fry
8 Min
Add the garlic, onions and spices and fry for 5-8 minutes until the onions start to soften
Frozen corn
4 Min
Add the frozen corn and fry on a high heat for 3-4 minutes. Remove ¼ of the corn and set aside.
Simmer
15 Min
Add the roasted peppers, stock, chili sauce and Maggi Lazenby Sauce to the pot and bring to a slow simmer. Allow to simmer for 15 minutes.
Seasoning
2 Min
Season with pepper to taste.
Blend
6 Min
Place the mixture in a blender and blend until smooth
Adding corn and coriander
4 Min
Return to the pot and stir in the reserved corn and coriander
Serve
1 Min
Serve immediately.
Corn and Roasted Red Pepper Soup

Pre-heat oven of 12

Pre-heat oven Pre-heat oven

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

Corn and Roasted Red Pepper Soup

Deseed peppers of 12

Deseed peppers Deseed peppers

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

Corn and Roasted Red Pepper Soup

Brush peppers of 12

Brush peppers

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

Corn and Roasted Red Pepper Soup

Roast poeppers of 12

Roast poeppers

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

Corn and Roasted Red Pepper Soup

Heat olive oil of 12

Heat olive oil

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

Corn and Roasted Red Pepper Soup

Garlic, onions and spice to fry of 12

Garlic, onions and spice to fry

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

Corn and Roasted Red Pepper Soup

Frozen corn of 12

Frozen corn

Add the frozen corn and fry on a high heat for 3-4 minutes. Remove ¼ of the corn and set aside.

Corn and Roasted Red Pepper Soup

Simmer of 12

Simmer

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

Corn and Roasted Red Pepper Soup

Seasoning of 12

Seasoning

Season with pepper to taste.

Corn and Roasted Red Pepper Soup

Blend of 12

Blend

Place the mixture in a blender and blend until smooth

Corn and Roasted Red Pepper Soup

Adding corn and coriander of 12

Adding corn and coriander

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

Corn and Roasted Red Pepper Soup

Serve of 12

Serve

Serve immediately.

Recipe PDF
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