Red Bell Pepper Soup with Corn and Parsley

Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

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.

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.

Reviews

(2)
Most Helpful

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

Aileen May December 03, 2009

This was a good recipe which made a good soup without costing a lot of money. I followed the recipe except the parsley and the chili powder because I wasnt sure if the chili powder I had was the right kind, as it said "mexican" so i left it out. The rosemary is a must here. I used all organic ingredients and I was very pleased with the results. I left out the cream and then just added it each time I heated up some soup. It was filling without giving the feeling of being stuffed. Very nice light yet substantial soup. Thanks for sharing.

jennifer in new jersey October 23, 2007

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