Corn and Roasted Red Pepper Soup

Name: Corn and Roasted Red Pepper Soup
Prep time: 4 s
Cook time: 43 s
Total time: 48 s
Yield: 8
Cuisine: Global,Fusion
Ingredients: Peppers large Red 8 units,Oil Free Dressing Greek 50ml,Olive oil Extra virgin oil 50ml,Garlic crushed 20g,Onion medium dice 200g,Cumin dried 3g,Paprika smoky 3g,Corn frozen 500g,Chicken Stock reconstituted to 1000ml,MAGGI Lazenby Worcester Sauce 30ml,Sweet Chilli Sauce 30ml,Pepper Black 5g,Coriander fresh finely chopped 5g

Preparation time
48 min
Difficulty Easy
Number of servings
8

Corn and roasted red pepper soup is a satisfying and flavorful dish that can be enjoyed as a starter or a main course

Ingredients

Peppers, large, Red, 8 units
Oil Free Dressing Greek 50ml
Olive oil, Extra virgin oil 50ml
Garlic crushed 20g
Onion, medium dice 200g
Cumin dried 3g
Paprika smoky 3g
Corn, frozen, 500g
Chicken Stock reconstituted to 1000ml
MAGGI Lazenby Worcester Sauce 30ml
Sweet Chilli Sauce 30ml
Pepper, Black 5g
Coriander , fresh, finely chopped 5g

Preparation

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