Corn and Roasted Red Pepper Soup
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
Pre-heat oven5 Min
Deseed peppers10 Min
Brush peppers7 Min
Roast poeppers18 Min
Heat olive oil5 Min
Garlic, onions and spice to fry8 Min
Frozen corn4 Min
Adding corn and coriander4 Min
Pre-heat oven of 12
Pre-heat the oven to 200˚C and spray a large baking sheet with non-stick spray.
Deseed peppers of 12
Deseed the red peppers and quarter them, removing as much of the pith as possible
Brush peppers of 12
Brush all sides of the peppers with the Maggi No Oil Salad Dressing and place on the baking sheet
Roast poeppers of 12
Roast the peppers for 15-18 minutes until they start to char and soften
Heat olive oil of 12
Meanwhile in a large pot heat the olive oil over a medium high heat
Garlic, onions and spice to fry of 12
Add the garlic, onions and spices and fry for 5-8 minutes until the onions start to soften
Frozen corn of 12
Add the frozen corn and fry on a high heat for 3-4 minutes. Remove ¼ of the corn and set aside.
Simmer of 12
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 of 12
Season with pepper to taste.
Blend of 12
Place the mixture in a blender and blend until smooth
Adding corn and coriander of 12
Return to the pot and stir in the reserved corn and coriander
Serve of 12
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