Smoky Red Pepper And Sweetcorn Soup

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Smoky Red Pepper And Sweetcorn Soup

Smoky Red Pepper And Sweetcorn Soup

Servings 2


  • 2 tbsp oil
  • 1 onion chopped
  • 2 cloves of garlic finely sliced
  • 1 red pepper chopped
  • 1/2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 600 ml vegetable stock
  • 300 g frozen sweetcorn
  • Black pepper


  • Heat the oil in a large saucepan and fry the onion over a medium heat for about 5 minutes until softened.
  • Add the garlic, red pepper, smoked paprika, coriander and cumin and fry for a few minutes, stirring well.
  • Add the vegetable stock, bring to the boil and simmer for 10 minutes.
  • Add the frozen corn, bring back to the boil and simmer for a further 10 minutes.
  • Blend the soup until smooth (it will still have quite a grainy texture because of the fibrous sweetcorn) and season with black pepper.


Adapted from Vegetarian Living magazine, September 2016
A note about salt

You might have noticed that I rarely mention salt in my recipes. I just don’t use it a lot. I’m sure a lot of people would think my cooking is ‘under seasoned’ but I have to watch my blood pressure and I’m used to not using much. There are some things, like rice, where I add a bit at the table but I rarely add it into my cooking.