Corn and Roasted Red Pepper Soup

    Ingredients

    Peppers, red, large

    8 units

    Maggi No oil Salad Dressing, Italian

    50 ml

    Olive Oil, extra virgin

    50 ml

    Garlic, crushed

    20 g

    Onions, medium dice

    200 g

    Cumin, dried

    3 g

    Paprika, smoky

    3 g

    Corn, frozen

    500 g

    Maggi Chicken Stock

    1000 ml

    Maggi Chilli Sauce

    30 ml

    Maggi Lazenby Sauce

    50 ml

    Pepper, black, fine

    5 g

    Coriander, fresh, roughly chopped

    5 g

    Method

    1. Pre-heat the oven to 200 ̊C and spray a large baking sheet with non-stick spray.
    2. Deseed the red peppers and quarter them, removing as much of the pith as possible.
    3. Brush all sides of the peppers with the Maggi No Oil Salad Dressing and place on the baking sheet.
    4. Roast the peppers for 15-18 minutes until they start to char and soften.
    5. Meanwhile in a large pot heat the olive oil over a medium high heat.
    6. Add the garlic, onions and spices and fry for 5-8 minutes until the onions start to soften.
    7. Add the frozen corn and fry on a high heat for 3-4 minutes. Remove 1⁄4 of the corn and set aside.
    8. 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.
    9. Season with pepper to taste.
    10. Place the mixture in a blender and blend until smooth.
    11. Return to the pot and stir in the reserved corn and coriander.
    12. Serve immediately.