Corn and Roasted Red Pepper Soup
85 min Prep
A great meal for those rainy days...
Pre-heat the oven to 200˚C and spray a large baking sheet with non-stick spray.
Deseed the red peppers and quarter them, removing as much of the pith as possible
Brush all sides of the peppers with the Maggi No Oil Salad Dressing and place on the baking sheet
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
Add the frozen corn and fry on a high heat for 3-4 minutes. Remove ¼ of the corn and set aside.
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.
Season with pepper to taste.
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