Red Bell Pepper Soup with Corn and Parsley Recipe

Name: Red Bell Pepper Soup with Corn and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers (capsicums); 4 tablespoons butter; 1 clove garlic, crushed; ½ cup spring onion, chopped; 1 sprig fresh rosemary; 4 cups vegetable stock or 4 cups chicken stock; 2 tablespoons tomato puree; ½ cup defrosted and boiled corn kernel; 1 pinch red chili powder; salt; pepper; 4 tablespoons cream; ¼ cup parsley, chopped

Servings: persons

4 red bell peppers (capsicums)
4 tablespoons butter
1 clove garlic, crushed
½ cup spring onion, chopped
1 sprig fresh rosemary
4 cups vegetable stock or 4 cups chicken stock
2 tablespoons tomato puree
½ cup defrosted and boiled corn kernel
1 pinch red chili powder
salt
pepper
4 tablespoons cream
¼ cup parsley, chopped

1
Hold capsicums over direct flame until part of the skins have blackened.
2
Place each capsicum into a sandwich bag and seal.
3
Set aside for 15 minutes.
4
Remove skins of capsicums without rinsing them.
5
Chop capsicums after removing the white membrane and seeds.
6
Heat a saucepan.
7
Add butter and garlic.
8
Add spring onions.
9
Saute for 2 minutes.
10
Add the rosemary stem.
11
Cook on low flame for 3-4 minutes.
12
Remove rosemary stem and discard.
13
Heat stock in another pan.
14
Add sauteed onions and chopped capsicums.
15
Bring to a boil.
16
Lower flame and simmer for 5 minutes.
17
Add tomato puree.
18
Cook for 5 minutes.
19
Blend soup to a smooth puree.
20
Add corn kernels, chilli powder, salt and pepper and heat through.
21
Add cream and parsley.
22
Stir.
23
Serve hot.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 red bell peppers (capsicums), 4 tablespoons butter, 1 clove garlic, crushed, ½ cup spring onion, chopped, and more.

Yes, Red Bell Pepper Soup with Corn and Parsley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Bell Pepper Soup with Corn and Parsley

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