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Corn and Roasted Red Pepper Soup

Small meal
  • Easy Difficulty

  • 1 - 85 min Prep

  • 88
  • 525 kcal

A great meal for those rainy days...


Lets Cook

Pre-heat oven

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

Deseed peppers

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

Brush peppers

  1. Brush all sides of the peppers with the Maggi Oil Free Salad Dressing and place on the baking sheet

Roast poeppers

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

Heat olive oil

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

Garlic, onions and spice to fry

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

Frozen corn

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


  1. 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.


  1. Season with pepper to taste.


  1. Place the mixture in a blender and blend until smooth

Adding corn and coriander

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


  1. Serve immediately.

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