Yellow Pepper & Corn Soup
You will enjoy this rich, creamy vegetable soup with a kick of chillies.
Yellow Pepper and Corn Soup Recipe by Chef Vicky Ratnani
Serves

- 1

Cooking Time

-5-10 Mins

Difficulty

- Medium

Preparation Time

- 15 Mins

INGREDIENTS

  • Few celery stalks
  • 2 onions
  • 1 leek
  • ½ Carrot
  • 1 Peruvian chilli
  • 1 tbsp olive oil
  • ½ American sweet corn
  • ½ yellow bell pepper
  • salt
  • Cracked black pepper
  • Few thyme sprigs
  • 1 cup vegetable stock
  • 2 tbsp Fresh cream
  • Cracked black pepper
  • Chives

HOW TO PREPARE YELLOW PEPPER & CORN SOUP

  1. 1

    Blend chopped celery onions, leek, carrot, and Peruvian chilli to a smooth paste.
  2. 2

    Heat olive oil in a pot and sauté the blended mixture on a low flame.
  3. 3

    Chop the corn kernels and add to the pot.
  4. 4

    Add chopped yellow bell pepper, salt, cracked black pepper, thyme sprigs, and vegetable stock.
  5. 5

    Stir the mixture.
  6. 6

    Add cream and mix well.
  7. 7

    Blend the soup again.
  8. 8

    Serve the soup in a bowl.
  9. 9

    Garnish with cracked black pepper and chives.
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Vicky Ratnani

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Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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