Sweetcorn and yellow pepper soup

I was trawling M&S the other week, and they have their new ‘super’ soup range out (this is not an ad for M&S, although I am quite partial to their mini rolls..)

This amazing vibrant yellow soup caught my eye, and I have to say, it was love at first sight. Satisfied after inspecting the ingredients, had some that night and it was amazing.

So I set my goal to recreate this soup at home, where I (and you, of course) could have it FRESH, HOMEMADE and anytime you want. Arguably, the most important aspect.

This soup is really really tasty, and packed with vitamin D from the sweetcorn – vital in this weather!

Ingredients

2 corn on the cob

4 large yellow peppers, halved and de-seeded

1 white onion, chopped

1 litre chicken broth/stock

Olive Oil

Salt & Pepper

Oregano – to taste

Method

Preheat the oven to 180 degrees. Place the corn and the yellow pepper on a roasting tray, drizzle with olive oil, salt and pepper. Roast for 25/30 minutes.

In a large pot, heat a tbsp of olive oil and sauté the onion until soft and browned. Add the corn and yellow peppers, and a tbsp of fresh or dried oregano.

Add the stock, and bring to the boil. Once bubbling, allow to simmer for 20 minutes.

Blend it up in a food processor or mixer, and serve with oregano if you fancy!

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