Appetizers / Soups / Salads

Chili, Corn, and Red Pepper Soup takes 20 minutes to prepare.

Chili, Corn, and Red Pepper Soup takes 45 minutes to cook.

Chili, Corn, and Red Pepper Soup makes 4 servings.

The ingredients for Chili, Corn, and Red Pepper Soup are:

1 1/3 cups frozen sweet corn, or 4 cobs (corn sliced off)
1 tbsp coconut oil
1.5 cups diced red pepper (about 2 peppers)
1 onion, chopped
1 small red chili (if desired)
1 tbsp flour
2 cups stock or water with bouillon
2 cups water
1/2 cup coconut milk (or cream)
1 cilantro sprig

Here is how you make Chili, Corn, and Red Pepper Soup:

1. Trim leaves off cilantro, and slice corn off cobs, if using cobs.2. Heat oil in pan and saute corn, pepper, onion, and chili (if using) over medium heat. Stir to coat in oil. Cook, covered, over low heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Increase the heat to medium and add the coriander root and stem (cilantro). Cook, stirring, for 30 seconds, or until fragrant. Sprinkle with the flour and stir for a further minute. Remove from the heat and gradually add the vegetable stock, stirring together. Add 2 cups water and return to the heat. Bring to a boil, reduce the heat to low and simmer, covered, for 30 minutes, or until the vegetables are tender. Cool slightly.3. Ladle about 2 cups of the soup into a blender and puree until smooth. Return the puree to the soup in the saucepan, pour in the cream/milk and gently heat until warmed through. Season to taste with salt. Sprinkle with the cilantro to serve.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user JULIEFILTER.

The nutritional information for Chili, Corn, and Red Pepper Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 128.6

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 34.1 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 2.8 g
• Protein: 3.1 g

The dietary needs meet for Chili, Corn, and Red Pepper Soup is Vegetarian