Corn and Roasted Red Pepper Soup
Ingredients
Servings
Nutri value
Instructions
Total
4'Preparation
43'Cooking
0'Waiting
Step by step
Pre-heat the oven to 200 ̊C and spray a large baking sheet with non-stick spray.
Deseed the red peppers and quarter them, removing as much of the pith as possible
Brush all sides of the peppers with the Maggi No Oil Salad Dressing and place on the baking sheet.
Roast the peppers for 15-18 minutes until they start to char and soften
Meanwhile in a large pot heat the olive oil over a medium high heat
Add the garlic, onions and spices and fry for 5-8 minutes until the onions start to soften.
Add the frozen corn and fry on a high heat for 3-4 minutes. Remove 1⁄4 of the corn and set aside.
Add the roasted peppers, stock, chilli sauce and Maggi Lazenby Sauce to the pot and bring to a slow simmer. Allow to simmer for 15 minutes.
Season with pepper to taste
Place the mixture in a blender and blend until smooth.
Return to the pot and stir in the reserved corn and coriander.
Serve immediately
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Corn and Roasted Red Pepper Soup
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