Spiced Pepper and Corn Soup

3.00 (3)
⏱ 40 mins 🍽 Serves 4 🌶 mexican ✅ Easy 🏷 Snack

This Mexican soup delivers a warming chilli kick. It starts with grilling red peppers and chillies to develop a smoky flavour. A base of onion and garlic is simmered with vegetable stock and potatoes, which are then puréed. Sweetcorn, fresh coriander, and double cream are stirred in at the end, creating a rich and textured soup perfect for lunch or a light supper.

Spiced Pepper and Corn Soup

Ingredients

  • 2 large red chillies
  • 3 red peppers
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves crushed
  • 1 1/2l 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

  1. Grill the chillies and peppers for 5-10 mins, turning frequently, until the skins blister and char lightly. Transfer them to a plastic bag and leave to cool. After cooling, peel off the skins, remove the seeds, and chop the flesh roughly.
  2. Warm the olive oil in a large saucepan. Cook the finely chopped onion for 5 mins until soft. Stir in the crushed garlic and cook for a further 2 mins. Pour in the 1 1/2l vegetable stock and add the potato cubes. Bring to a boil, then reduce the heat and simmer for 10 mins until the potatoes are tender.
  3. Let the mixture cool a little. Transfer it to a food processor and blend to a coarse purée. Pour this back into the pan and bring it back to a boil. Add the thawed sweetcorn kernels along with some of the chopped chillies, peppers, and sliced spring onions. Simmer for 2 mins. Mix in the chopped coriander and the 150ml double cream. Season to taste, then garnish with the remaining chillies, peppers, and spring onions before serving.

Nutrition (per serving)

Calories565 kcal
Fat29 g
Saturates13 g
Carbs68 g
Fibre7 g
Protein13 g
Sodium540 mg
Salt1 g

Recipe details

Skill levelEasy
CategorySnack
Cuisinemexican
DietVegetarian