Red Pepper and Corn Soup

Stories & Pictures | February 1, 2015 | By

Everything comes out of something right? We get inspired by people, some of us even copy each other (you know who you are). Basically it is rare for someone to simply invent something out of nothing..So Sally in My Custard Pie has inspired me to get back to souping few times a week! She took part in a London Foodie blogger #Jump15. Basically they follow this healthy plan of having soup for lunch everyday. With this inspired healthy foodie plan, one is meant to get into juicing fruits and veggies in the morning, soup for lunch and dinner is what ever you have cooked. I guess it is a way of thinking about what you are eating and increasing greens and fruits. I lasted on it for five minutes. It just didn’t work for me I have to say. I was very hungry way too early in the morning just after my juice and right after my lunch of soup. So I think it suits people whose blood sugar level are stable and have the discipline to wait for supper to have a proper meal. So even though it didn’t fully work for me I loved that I got to make soup few times a week and think of all the things one can do with fruits and vegetables.

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Red Pepper and Corn Soup
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Ingredients
  1. 3 large corns on the cob, scarped
  2. 1 litre salted water
  3. 1/2 organic vegetable cube
  4. Half a large pepper
  5. 1 small onion
  6. 2 tall peeled cubed celery stalks
  7. 1.5 table spoon olive oil/grape seed oil
Instructions
  1. Boil the corn cobs after washing, in salted water for 30/40 minutes. I used that water for the soup later. Fry the onions, cubed red peppers, cubed celery stalks, celery leaves for 10 minutes in one table spoon half olive oil half grape seed oil. Once everything has softened and cooked scrape the kernels off the cobs and fry with the rest of the vegetables for another 10 minutes , until all cooked and tender. This is when I like to add some seasoning like salt/pepper, half a vegetable cube and add boiled water. Let it all boil for a good 40 minutes ad let it sit and cool down before you liquidate it into soup. I garnished the whole thing with diced red peppers, toasted corn and Plain large doritos and parsley.
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Comments

  1. Leave a Reply

    Glenda
    February 1, 2015

    Hi Lara, It is so funny to read about soup when it is so hot here, though, yours does sound particularly good. I will have to remember to try it next winter.

  2. Leave a Reply

    chichineni
    February 1, 2015

    This looks so tasty Lara…I would like to start making some soups…and it’s so cold here in London right now..so just the right thing to have to warm up..xx

  3. Leave a Reply

    kitchenbutterfly
    February 1, 2015

    Looks delicious. I love the flavour combination.

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