Homemade chilli and sweetcorn soup

Chilli and sweetcorn soup is great if you fancy filling but a low calorie meal.


1. Start from preparing your vegetables by chopping onion, chilli, carrot & parsley. Mince garlic and cut potatoes in halves. Remove the kernels from the cobs with a sharp knife.
2. In the large saucepan over medium heat, add olive oil, red onion, garlic & chilli – sauté until soft.
3. Add remaining vegetables and pour in the stock. Bring the mixture to boil and simmer for approx. 20 min.
4. Once all vegetables are cooked and soft move approx. 2/3 of the soup to the blender and blend until smooth.
5. Move the mixture back to the saucepan and simmer for another 2 minutes.
6. To serve you chilli and sweetcorn soup top with with fresh parsley & fresh milled black pepper.


Vegetable 1
Fresh 450
Baby 150
Large 1
Fresh Red 1
Red 1
Garlic 1
Fresh 2 tbsp
Olive 1
Fresh Black Pepper

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