Sweetcorn & red pepper soup.

I found a great recipe for soup last week and made a batch to take to work to have for lunch with a bread roll. It tasted so great I didn't actually stop to take any photos but I thought I'd share the recipe all the same.

Making soup for work is a good way to get some of your 5 a day in plus you can't beat a hot dinner on a cold, miserable day.

The recipe I used was based on a Rosemary Conley recipe slightly apapted as shown below (tip: no way on God's Earth does this serve 4 people. It was enough for two servings for me).

Serves: 4 (if you're a family of Borrowers)
Per serving: 50kcal
Prep time: 10 mins
Cooking time: 15 mins

4 small shallots 1 medium onion - finely chopped
1 teaspoon paprika
2 cloves smoked garlic - crushed
2 red peppers - finely diced
1 x 175g can of sweetcorn - drained
Pinch of dried chilli flakes
600ml veg stock
2 teaspoons cornflour I used regular flour as it's all we had
1 tablespoon finely chopped chives

Preheat your wok on a high setting.

Dry fry the shallots/onions in the wok until soft. Sprinkle over the paprika, add the garlic and cook for 1 - 2 mins stirring well.

Add the peppers, sweetcorn and chilli flakes and stir in the stock. Bring to the boil, then reduce the heat to a gentle simmer for 2 - 3 mins.

Slake the cornflour with a little cold water and add to the soup, stirring well to prevent any lumps forming. Cook for 5 - 6 mins until the soup thickens slightly.

Yum! I would definitely make this again but maybe double the quantities.

You have read this article baking and cooking with the title Sweetcorn & red pepper soup.. You can bookmark this page URL http://oscarthemaori.blogspot.com/2012/01/sweetcorn-red-pepper-soup.html. Thanks!