Roasted yellow bell pepper and sweet corn soup | How to make Roasted yellow bell pepper and sweet corn soup

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By Ishika Uppal
Created on 28th May 2017
  • Roasted yellow bell pepper and sweet corn soup, How to make Roasted yellow bell pepper and sweet corn soup
Roasted yellow bell pepper and sweet corn soupby Ishika Uppal
  • Roasted yellow bell pepper and sweet corn soup | How to make Roasted yellow bell pepper and sweet corn soup (2 likes)

  • 0 reviews
    Rate It!
  • By Ishika Uppal
    Created on 28th May 2017

About Roasted yellow bell pepper and sweet corn soup

A healthy wholesome soup, vibrant in colour and pleasing to the palate.

Roasted yellow bell pepper and sweet corn soup is a popular aromatic and delicious dish. You can try making this amazing Roasted yellow bell pepper and sweet corn soup in your kitchen. This recipe requires 25 minutes for preparation and 25 minutes to cook. The Roasted yellow bell pepper and sweet corn soup by Ishika Uppal has detailed steps with pictures so you can easily learn how to cook Roasted yellow bell pepper and sweet corn soup at home without any difficulty. Roasted yellow bell pepper and sweet corn soup is enjoyed by everyone and can be served on special occasions. The flavours of the Roasted yellow bell pepper and sweet corn soup would satiate your taste buds. You must try making Roasted yellow bell pepper and sweet corn soup this weekend. Share your Roasted yellow bell pepper and sweet corn soup cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Ishika Uppal for inputs. In case you have any queries for Roasted yellow bell pepper and sweet corn soup you can comment on the recipe page to connect with the Ishika Uppal. You can also rate the Roasted yellow bell pepper and sweet corn soup and give feedback.

  • Prep Time25mins
  • Cook Time25mins
  • Serves4People
Roasted yellow bell pepper and sweet corn soup

Ingredients to make Roasted yellow bell pepper and sweet corn soup

  • 2 sweetcorn cobs
  • 4 yellow bell peppers( halved and deseeded)
  • 4tbsp extra virgin olive oil
  • 1 Onion
  • 2 cloves Garlic finely chopped
  • 1tbsp fresh oregano leaves
  • Salt
  • 1 litre vegetable stock

How to make Roasted yellow bell pepper and sweet corn soup

  1. Pre-heat the oven to 190°C (375°F, gas mark 5). Put the sweetcorn cobs and pepper halves into a baking tray and drizzle with 2 tablespoons of the olive oil. Place the tray in the pre-heated oven for 25 minutes or until the pepper flesh is soft when pierced with a sharp knife. Remove from the oven and set to one side to cool.
  2. When the sweetcorn is cool enough to handle, use a sharp knife to remove the kernels.
  3. Pour the remaining 2 tablespoons of olive oil in a large pan with a lid. Keeping the lid off for now, place the pan over a medium heat. When the oil is hot add the chopped onions and cook, stirring every so often, until the onions become soft and translucent. Add the chopped garlic and continue cooking for a further two minutes. You may reserve some garlic and golden roast it to garnish.
  4. Now add the sweetcorn kernels, the roasted peppers and salt. Add chopped oregano. Stir to combine and cook for a further minute before adding the vegetable stock.
  5. Bring to a simmer, reduce the heat to its lowest setting and place the lid on the pan. Cook at this lower heat for 20 minutes. Remove from the heat and leave to cool for at least 15 minutes.
  6. Process the soup in a blender until smooth. You will need to do this in batches. When you are ready to serve, reheat the soup gently. Pour into bowls and garnish with the reserved oregano leaves.

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