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.
- 4 red bell peppers (capsicums)
- 4 tablespoons butter
- 1 clove garlic, crushed
- 1⁄2 cup spring onion, chopped
- 1 sprig fresh rosemary
- 4 cups vegetable stock or 4 cups chicken stock
- 2 tablespoons tomato puree
- 1⁄2 cup defrosted and boiled corn kernel
- 1 pinch red chili powder
- 4 tablespoons cream
- 1⁄4 cup parsley, chopped
- Hold capsicums over direct flame until part of the skins have blackened.
- Place each capsicum into a sandwich bag and seal.
- Set aside for 15 minutes.
- Remove skins of capsicums without rinsing them.
- Chop capsicums after removing the white membrane and seeds.
- Heat a saucepan.
- Add butter and garlic.
- Add spring onions.
- Saute for 2 minutes.
- Add the rosemary stem.
- Cook on low flame for 3-4 minutes.
- Remove rosemary stem and discard.
- Heat stock in another pan.
- Add sauteed onions and chopped capsicums.
- Bring to a boil.
- Lower flame and simmer for 5 minutes.
- Add tomato puree.
- Cook for 5 minutes.
- Blend soup to a smooth puree.
- Add corn kernels, chilli powder, salt and pepper and heat through.
- Add cream and parsley.
- Serve hot.
Love this soup. I forgot to add the cream and it was great anyway!
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.