Spiced pepper & corn soup

Vegetarian
Gluten Free
Health score
34%
Spiced pepper & corn soup
40 min.
4
518kcal

Suggestions


Warm up your culinary routine with a bowl of our Spiced Pepper & Corn Soup! This delightful vegetarian and gluten-free dish is perfect for anyone looking to indulge in a comforting yet vibrant meal. With its lively mix of roasted red chillies and peppers, every spoonful bursts with flavor that will tantalize your taste buds.

What sets this soup apart is not just its rich, smoky undertones, but also its creamy texture, thanks to the luscious double cream and hearty potatoes. Each bowl is a warm embrace, making it an excellent starter for dinner parties or a comforting snack for cozy nights in. Serve it alongside warm pitta bread for a satisfying meal that nourishes the body and soul.

With a cooking time of just 40 minutes, this recipe is easily achievable, even on a busy weeknight. The ingredients are straightforward yet carefully selected to create a rich, satisfying dish that's as healthy as it is delicious. Plus, its caloric breakdown makes it a delightful addition to a balanced diet.

Perfect for sharing with friends and family, this soup not only warms the belly but also sparks conversations around the table. Dive into this vibrant bowl of goodness and let each sip transport you into a world of flavor!

Ingredients

  • large chillies red
  •  pasilla peppers red
  • tbsp olive oil 
  • small onion finely chopped
  •  garlic cloves crushed
  • 1.5 vegetable stock 
  • 800 potatoes cut in to 2cm cubes
  • 450 sweetcorn kernels frozen thawed
  •  spring onion very finely sliced
  • tbsp freshly coriander chopped
  • 150 ml double cream pot 

Equipment

  • food processor
  • frying pan
  • grill
  • ziploc bags

Directions

  1. Grill chillies and peppers for 5-10 mins, turning often, until the skin is blistered and lightly charred.
  2. Place in a plastic bag, then set aside to cool. Once cooled, peel off the skins, deseed and roughly chop the flesh.
  3. Heat the oil in a large pan.
  4. Add the onion and cook for 5 mins until softened.
  5. Add the garlic and cook for a further 2 mins.
  6. Add the vegetable stock and potatoes, bring to the boil, then simmer for 10 mins until tender.
  7. Allow to cool slightly.
  8. Place in a food processor, then process to a coarse pure. Return the mixture to the pan and bring to the boil.
  9. Add the sweetcorn and some of the chillies, peppers and spring onions, then simmer for 2 mins. Stir in the coriander and cream. Season, top with the remaining chilles, peppers and spring onions and serve with warmed pitta bread, if liked.

Nutrition Facts

Calories518kcal
Protein7.9%
Fat37.45%
Carbs54.65%

Properties

Glycemic Index
95.56
Glycemic Load
41.96
Inflammation Score
-10
Nutrition Score
29.724782539451%

Flavonoids

Apigenin
0.01mg
Luteolin
0.56mg
Isorhamnetin
0.88mg
Kaempferol
1.98mg
Myricetin
0.03mg
Quercetin
7.42mg

Nutrients percent of daily need

Calories:518.1kcal
25.91%
Fat:22.91g
35.25%
Saturated Fat:9.99g
62.45%
Carbohydrates:75.22g
25.07%
Net Carbohydrates:65.09g
23.67%
Sugar:17.06g
18.95%
Cholesterol:42.63mg
14.21%
Sodium:1523.09mg
66.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.88g
21.76%
Vitamin C:197.7mg
239.63%
Vitamin A:4876.85IU
97.54%
Vitamin B6:1.18mg
59.23%
Vitamin K:56.41µg
53.72%
Potassium:1468.3mg
41.95%
Fiber:10.13g
40.5%
Manganese:0.72mg
35.76%
Folate:120.88µg
30.22%
Phosphorus:269.7mg
26.97%
Vitamin B3:5.31mg
26.56%
Magnesium:99.66mg
24.91%
Vitamin B1:0.36mg
23.86%
Vitamin E:3.16mg
21.07%
Vitamin B5:1.95mg
19.55%
Vitamin B2:0.32mg
18.59%
Copper:0.35mg
17.35%
Iron:3.1mg
17.21%
Zinc:1.77mg
11.8%
Calcium:81.84mg
8.18%
Vitamin D:0.6µg
4.02%
Selenium:2.57µg
3.67%
Vitamin B12:0.06µg
1.01%