Name: Corn and Roasted Red Pepper Soup
Prep time: 30 s
Cook time: 54 s
Total time: 85 s
Yield: 10
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 Chili Sauce(30 ml); Maggi Lazenby Sauce(50 ml); Pepper black fine(5 g); Coriander fresh roughly chopped(5 g)

Pre-heat oven

Pre-heat the oven to 200˚C and spray a large baking sheet with non-stick spray.

Deseed peppers

Deseed the red peppers and quarter them, removing as much of the pith as possible

Brush peppers

Brush all sides of the peppers with the Maggi No Oil Salad Dressing and place on the baking sheet

Roast poeppers

Roast the peppers for 15-18 minutes until they start to char and soften

Heat olive oil

Meanwhile in a large pot heat the olive oil over a medium high heat

Garlic, onions and spice to fry

Add the garlic, onions and spices and fry for 5-8 minutes until the onions start to soften

Frozen corn

Add the frozen corn and fry on a high heat for 3-4 minutes. Remove ¼ of the corn and set aside.

Simmer

Add the roasted peppers, stock, chili sauce and Maggi Lazenby Sauce to the pot and bring to a slow simmer. Allow to simmer for 15 minutes.

Seasoning

Season with pepper to taste.

Blend

Place the mixture in a blender and blend until smooth

Adding corn and coriander

Return to the pot and stir in the reserved corn and coriander

Serve

Serve immediately.

Corn and Roasted Red Pepper Soup

Ingredients

Lets Cook