Smoked pepper & sweetcorn soup


6 bell peppers

2 onions, diced

6 large cloves of garlic

500g freezer sweetcorn, defrosted

3 heaped tbsp smoked paprika

1 tbsp chilli flakes

2 chicken/veg stock cubes + 500ml water

large bunch fresh coriander, chopped

300ml soured cream

salt & pepper




  1. Grill peppers until they start to char on both sides (flip them over half-way).
  2. Transfer peppers to a large bowl and cover with cling-film until they cool.
  3. Add a glug of olive oil to a large saucepan and fry the chopped onions and garlic on a low heat until they brown.
  4. Add peppers, once cooled along with any liquid that has collected in the bowl, to the saucepan, followed by salt, pepper, chilli flakes and smoked paprika.
  5. After the spices and seasoning has combined, add the chicken or veggie stock, followed by most of the bag of frozen sweetcorn. Leave to boil for 10-15 minutes with a lid on.
  6. Add soured cream and coriander.
  7. After a few more minutes begin blending with a hand blender until all the big chunks have been reduced.
  8. Add the remaining sweetcorn.
  9. Serve with a garnish of coriander/dollop of soured cream.


Mix it up: serve with a topping of crispy bacon lardons…yummmmm!



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