Red Bell Pepper Soup with Corn and Parsley

May 25, 2023May 25, 20230 4
Delicious Red Bell Pepper Soup with Corn and Parsley recipe for a healthy meal
in Soup

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 red bell peppers ( capsicums )
4 tablespoons butter
1 clove garlic , crushed
1/2 cup spring onion , chopped
1 sprig fresh rosemary
4 cups vegetable stock or 4 cups chicken stock
2 tablespoons tomato puree
1/2 cup defrosted and boiled corn kernel
1 pinch red chili powder
salt
pepper
4 tablespoons cream
1/4 cup parsley , chopped

Nutrision Information

Servings Per Recipe
4
Calories
270
Sugar
10g
Fat
17g
Red Bell Pepper Soup with Corn and Parsley is a healthy and delicious soup that's perfect for a cold winter's day. The bright red color of the soup is eye-catching and the flavor of the roasted red peppers gives it a unique smoky taste that's hard to resist. This soup can be enjoyed as a light lunch or dinner and is suitable for vegans, vegetarians, and anyone who enjoys a hearty and warming soup. The recipe is simple to make and can be easily customized to your liking. If you're looking for a healthy and filling meal that's easy to prepare, give this soup a try!

Instructions

1.Preheat oven to 200°C (400°F).
2.Cut the bell peppers in half vertically, remove the seeds and white membranes and place them on a baking sheet cut side down.
3.Roast the peppers in the oven until the skin is charred, for approx. 10-15 minutes.
4.Remove the peppers from the oven and let them cool, then peel off the skins and chop them into chunks.
5.Melt the butter in a large pot over medium heat, add the garlic and spring onions and cook for 2-3 minutes.
6.Add the roasted bell peppers, followed by the rosemary, stock, tomato puree, boiled corn, red chilli powder, salt and pepper. Stir to combine.
7.Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
8.Remove the rosemary sprig and blend the soup using an immersion blender or a regular blender.
9.Stir in the cream and parsley, then serve and enjoy!

PROS

This soup is an excellent source of vitamin C, fiber and antioxidants, and is great for boosting your immune system and overall health.

The roasted bell peppers add a smoky depth of flavor, while the corn and parsley add a fresh crunch to the dish.

This recipe is vegetarian, gluten-free and dairy-free, making it suitable for a wide range of dietary requirements.

CONS

The soup may be too spicy for some people, but the amount of chilli powder can be adjusted according to personal taste.

Roasting the peppers takes some time and effort, but it’s well worth it for the rich flavor it adds to the soup.

HEALTH & BENEFITS

Red bell peppers are an excellent source of vitamin C, vitamin A and antioxidants, which help to protect your body against free radical damage and reduce your risk of chronic diseases such as cancer and heart disease.
The corn in this recipe adds a healthy dose of fiber, which aids in digestion and promotes weight loss.
Parsley is rich in vitamins K, C and A, as well as antioxidants, which can improve heart health and boost your immune system.

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