Enjoy a vibrant Roasted Pepper and Sweetcorn Soup that's bursting with flavor! Made with fresh yellow and orange peppers, this easy recipe is perfect for a comforting meal any day of the week.
217 kcal
/serving
45 mins
Serves
4
Easy
British
Vegetarian
Gluten Free
Meal Prep Friendly
Ingredients
- {'group': 'Main', 'item': '1 yellow pepper'}
- {'group': 'Main', 'item': '1 orange pepper'}
- {'group': 'Main', 'item': '2 tsp garlic oil'}
- {'group': 'Main', 'item': '1L vegetable or chicken stock'}
- {'group': 'Main', 'item': '500g frozen sweetcorn niblets'}
- {'group': 'Seasoning', 'item': 'salt and pepper, to taste'}
Preparation
- Preheat the oven to 250°C (480°F (249°C)).
- Line a baking sheet with foil.
- Core and seed the peppers, then slice them into strips.
Cooking
- Place the pepper strips on the baking sheet, drizzle with garlic oil, and toss to coat.
- Arrange them skin-side up and roast for 25 mins until blistered.
- Meanwhile, bring the stock to a boil in a pot, add the sweetcorn, and simmer for 20 mins.
- Reserve a cup of corn, then blend the rest with the roasted peppers and cooking liquid until smooth.
- Stir in the reserved corn and season with salt and pepper.
Plating & Serving
Ladle the soup into bowls and serve hot, garnished with additional sweetcorn if desired.
Notes
The soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently before serving.
Suggested Sides
Nutrition per Serving
217
Calories
8.1g
Protein
7% DV
41.2g
Carbs
14% DV
4.6g
Fat
6% DV
7.4g
Fiber
20% DV
9.1g
Sugars
212mg
Sodium
14% DV
| Diet Type | High Fiber |
| Health Labels | Vegan Vegetarian Pescatarian Mediterranean Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
