• 4servings
  • 20minutes
  • 565calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large red chillies

  2. 3 red peppers

  3. 2 tbsp olive oil

  4. 1 small onion finely chopped

  5. 2 garlic cloves crushed

  6. 1 1/2 l vegetable stock

  7. 800g potatoes cut in to

  8. 2cm cubes

  9. 450g frozen sweetcorn kernels thawed

  10. 6 spring onions very finely sliced

  11. 6 tbsp freshly choped coriander

  12. 150ml double cream pot

Instructions Jump to Ingredients ↑

  1. Grill chillies and peppers for 5-10 mins, turning often, until the skin is blistered and lightly charred. Place in a plastic bag, then set aside to cool. Once cooled, peel off the skins, deseed and roughly chop the flesh.

  2. Heat the oil in a large pan. Add the onion and cook for 5 mins until softened. Add the garlic and cook for a further 2 mins. Add the vegetable stock and potatoes, bring to the boil, then simmer for 10 mins until tender.

  3. Allow to cool slightly. Place in a food processor, then process to a coarse purée. Return the mixture to the pan and bring to the boil. Add the sweetcorn and some of the chillies, peppers and spring onions, then simmer for 2 mins. Stir in the coriander and cream. Season, top with the remaining chilles, peppers and spring onions and serve with warmed pitta bread, if liked.


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