Nigella Lawson’s ‘mood-boosting’ roasted pepper soup is packed with flavour (Image: Getty)
combines bright roasted peppers and the crunch of sweetcorn creating a fabulously vibrant dish she refers to as the “sunshine” .
Roasting the peppers brings out their natural sweetness, while a garlic-infused olive oil adds a subtle depth of flavour that elevates the .
This from the popular chef’s official website is as nourishing as it is delicious, with each spoonful offering a balanced, hearty texture.
Finished off with a touch of Maldon sea salt and freshly ground black pepper, it’s an easy dish to customise with your favourite toppings.
Perfect for a nutritious dinner for four or preparing to keep in the freezer in an airtight container, where it keeps for up to three months.
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Nigella Lawson combines bright roasted peppers and the crunch of sweetcorn creating a vibrant soup (Image: Getty)
Nigella Lawson’s sunshine roasted pepper soup recipe
Ingredients
One yellow pepper
One orange pepper
Two teaspoons garlic infused olive oil
One litre vegetable stock or chicken stock
500 grams frozen sweetcorn kernels
Maldon sea salt flakes, to taste
Freshly ground pepper, to taste
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Roasting the peppers brings out their natural sweetness (Image: Getty)
Method
Preheat the oven to 250C (230C fan)/gas mark 9/450F) and line a smaller baking sheet with foil. Cut the peppers in half and remove the core, seeds, and white membranes. Slice them into strips and place them on the prepared baking sheet with the skin-side down.
Drizzle with oil and toss them gently to ensure they’re evenly coated. Then, flip the peppers so the skin-side is facing up and roast in the oven for 25 minutes.
In a separate pot, pour one litre of freshly boiled water and add your choice of vegetable bouillon powder, chicken stock cube, or concentrate to achieve the desired flavour strength.
Stir in the frozen corn and bring the mixture back to a boil. Reduce the heat, cover, and let it simmer for around 20 minutes.
Once the corn is cooked, use a slotted spoon to set aside about one cup of the corn. Then, blend the remaining corn and its cooking liquid along with the roasted peppers until smooth, but not completely.
Return the set-aside corn to the soup, stir to combine, and season to taste, and decorate with any preferred toppings.