Roasted Capsicum and Corn Soup


 

A hearty capsicum and corn soup with a distinctive smoky flavour. This creamy and mildly sweet soup is so comforting on a cold winter night. Roasting the capsicum directly on flame gives a unique flavour to the soup. This easy soup is ready in less than 20 minutes and is made with just a handful of ingredients.

Try this chunky, and creamy simple soup to stay warm on cold winter nights.

 

 

Ingredients:

Corn kernels – 1 cup
Green capsicum – 2
Butter – 2 tbsp
Milk – 1 cup
Onion – 1 large, finely chopped
Salt and pepper

Method:

  1. Roast the capsicums on an open flame until it is completely charred. Immerse in cold water and remove the charred skin
  2. Remove the centre core and seeds, chop finely and set aside
  3. In a blender, blitz corn kernels and milk together into a coarse paste
  4. Heat butter in a heavy-bottom pan and add onions. Cook until they are translucent
  5. Add the chopped capsicum and saute for 1-2 minutes
  6. Add the corn paste and mix well. Add some water (1-2 cups) to adjust the consistency
  7. Add salt and pepper and mix well
  8. Bring it to boil. Turn the flame to low and let it simmer for 5-7 minutes, stirring occasionally
  9. Serve piping hot

 

Roast the capsicums on an open flame until it is completely charred

Roast the capsicums on an open flame until it is completely charred

 

Corn and milk to be ground together

Corn and milk to be ground together

 

Heat butter in a heavy-bottom pan and add onions. Cook until they are translucent

Heat butter in a heavy-bottom pan and add onions. Cook until they are translucent

 

Add the chopped capsicum and saute for 1-2 minutes

Add the chopped capsicum and saute for 1-2 minutes

 

Add the corn paste and mix well. Add some water (1-2 cups) to adjust the consistency

Add the corn paste and mix well. Add some water (1-2 cups) to adjust the consistency

 

simmer for 5-7 minutes, stirring occasionally

Simmer for 5-7 minutes, stirring occasionally

 

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