More on how to make corn and bell pepper soup below. You can take canned or frozen corn. Cream can be replaced with fatty coconut milk, so the taste will be even more original. Serve with fresh baguette slices and enjoy the flavor!
Purpose: For lunch
Main Ingredient: Vegetables / Corn / Bell Pepper
Dish: Soups / Pureed Soups
Diet: Vegetarian food
- Bulgarian pepper - 1 Piece
- Potatoes - 1 Piece
- Onions - 1/2 Pieces
- Garlic - 1-2 Cloves
- Corn grains - 150-170 grams
- Water - 650 Milliliters
- Cream - 100-120 Milliliters
- Salt - To taste
- Ground black pepper - To taste
- Hot chili peppers - To taste
- Vegetable oil - 2 tbsp. spoons
How to make Corn Bell Pepper Soup
Prepare all ingredients.
Wash the bell pepper, prick with a fork. Brush pepper and garlic with vegetable oil. Bake for 15 minutes in an oven preheated to 250 degrees. Then remove the garlic and turn the peppers over and bake for another 15 minutes.
Peel the bell peppers, remove the seeds and cut into medium-sized slices.
Cut the onion into half rings, then fry until soft in a saucepan.
Peel the potatoes, cut into cubes. Transfer to a saucepan, add water and bring to a boil. Cook the soup over medium heat for 15 minutes.
Add baked peppers, garlic and corn. Cook the soup for another 5-7 minutes.
Then grind with a blender until puree.
Pour in the cream, add all the spices and heat the soup for a couple of minutes.
The corn and bell pepper soup is ready. Garnish with cream, finely chopped herbs and almonds before serving. Good appetite!