Red Bell Pepper Soup with Corn and Parsley

READY IN: 1hr 25mins
Recipe by Charishma_Ramchanda

From this week's Weekend magazine. There's nothing like a hot bowl of soup when one is feeling low/ is down with cold/ is shivering on a cold and rainy night.

Top Review by Aileen May

Love this soup. I forgot to add the cream and it was great anyway!

Ingredients Nutrition

Directions

  1. Hold capsicums over direct flame until part of the skins have blackened.
  2. Place each capsicum into a sandwich bag and seal.
  3. Set aside for 15 minutes.
  4. Remove skins of capsicums without rinsing them.
  5. Chop capsicums after removing the white membrane and seeds.
  6. Heat a saucepan.
  7. Add butter and garlic.
  8. Add spring onions.
  9. Saute for 2 minutes.
  10. Add the rosemary stem.
  11. Cook on low flame for 3-4 minutes.
  12. Remove rosemary stem and discard.
  13. Heat stock in another pan.
  14. Add sauteed onions and chopped capsicums.
  15. Bring to a boil.
  16. Lower flame and simmer for 5 minutes.
  17. Add tomato puree.
  18. Cook for 5 minutes.
  19. Blend soup to a smooth puree.
  20. Add corn kernels, chilli powder, salt and pepper and heat through.
  21. Add cream and parsley.
  22. Stir.
  23. Serve hot.

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