STREAMING NOW: The Golden Noms

Red Bell Pepper Soup with Corn and Parsley

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From this week's Weekend magazine. There's nothing like a hot bowl of soup when one is feeling low/ is down with cold/ is shivering on a cold and rainy night.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Hold capsicums over direct flame until part of the skins have blackened.
  2. Place each capsicum into a sandwich bag and seal.
  3. Set aside for 15 minutes.
  4. Remove skins of capsicums without rinsing them.
  5. Chop capsicums after removing the white membrane and seeds.
  6. Heat a saucepan.
  7. Add butter and garlic.
  8. Add spring onions.
  9. Saute for 2 minutes.
  10. Add the rosemary stem.
  11. Cook on low flame for 3-4 minutes.
  12. Remove rosemary stem and discard.
  13. Heat stock in another pan.
  14. Add sauteed onions and chopped capsicums.
  15. Bring to a boil.
  16. Lower flame and simmer for 5 minutes.
  17. Add tomato puree.
  18. Cook for 5 minutes.
  19. Blend soup to a smooth puree.
  20. Add corn kernels, chilli powder, salt and pepper and heat through.
  21. Add cream and parsley.
  22. Stir.
  23. Serve hot.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: