Thursday, January 9
Roasted Corn & Sweet Pepper Soup
You will need:
16 oz bag roasted frozen corn
1 small onion, finely chopped
1 sweet yellow pepper, chopped
1 sweet orange pepper, chopped
4 cup vegetable stock
2 tbsp olive oil
1 1/2 tsp minced garlic
1 tsp dried thyme
1 tsp smoked paprika
1 tsp salt
1/4 tsp crushed pepper flakes
1/4 tsp ground black pepper
Let us begin:
Rinse corn under cold water to make sure there is no additional ice.
In a medium to large soup pot heat olive oil over medium high heat.
Add in onions, peppers, and garlic for 5-8 minutes or until softened.
Add in stock, 1/2 tsp thyme, and paprika and bring to a boil.
Lower to simmer and cook for 10-15 minutes.
Carefully transfer half the soup base into a blender and puree 2-3 minutes or until smooth.
Pour pureed mixture into a smaller soup pot.
Repeat with remaining soup base.
Once all the soup base has been pureed, cook over medium low heat for 5-8 minutes. Stirring occasionally.
Add in remaining thyme, stirring well to incorporate.
Serve and cheers!