Nothing beat a bowl of soup on cold day to keep warm. With the cold front upon us this weekend bafwethu, we need to keep warm and nurse the cravings. It's been a very hectic week, both emotionally and mentally straining. Let's give our body some time off and reward it with this delicious bowl of corn and roasted red pepper soup. Don't forget to take snaps and tag @Nestlesa and @Fashioning_Modern_Africanism on your socials.
INGREDIENTS
• Peppers, red, large 8 units
• Maggi No oil Salad Dressing, Italian 50 ml
• Olive Oil, extra virgin 50 ml
• Garlic, crushed 20 g
• Onions, medium dice 200 g
• Cumin, dried 3 g
• Paprika, smoky 3 g
• Corn, frozen 500 g
• Maggi Chicken Stock 1000 ml
• Maggi Chilli Sauce 30 ml
• Maggi Lazenby Sauce 50 ml
• Pepper, black, fine 5 g
• Coriander, fresh, roughly chopped 5 g
METHOD
1. Pre-heat the oven to 200 ̊C and spray a large baking sheet with non-stick spray.
2. Deseed the red peppers and quarter them, removing as much of the pith as possible.
3. Brush all sides of the peppers with the Maggi No Oil Salad Dressing and place on the baking sheet.
4. Roast the peppers for 15-18 minutes until they start to char and soften.
5. Meanwhile in a large pot heat the olive oil over a medium high heat.
6. Add the garlic, onions and spices and fry for 5-8 minutes until the onions start to soften.
7. Add the frozen corn and fry on a high heat for 3-4 minutes. Remove 1⁄4 of the corn and set aside.
8. Add the roasted peppers, stock, chilli sauce and Maggi Lazenby Sauce to the pot and bring to a slow simmer. Allow to simmer for 15 minutes.
9. Season with pepper to taste.
10. Place the mixture in a blender and blend until smooth.
11. Return to the pot and stir in the reserved corn and coriander.
12. Serve immediately.