Chilli, Corn and Red Capsicum Soup
Heating time: 20 minutes
Heating temperature: Stove Top
Heating mode: Stove TopDownload PDF
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 30.00 | ml | Oil, Sunflower |
| 150.00 | g | Onions |
| 400.00 | g | Pepper, red |
| 5.00 | g | Chilli peppers, fresh |
| 3.00 | g | Garlic |
| 500.00 | g | Sweet-corn, frozen |
| 10.00 | g | Coriander, fresh (Cilantro) |
| 800.00 | ml | Water |
| 200.00 | ml | MEADOWLAND Classique 10 x 1L |
| 120.00 | g | KNORR Wild Mushroom Gourmet Soup 4 x 960g |
| 20.00 | g | Tomato paste |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Heat oil in saucepan over medium heat.
2. Add onion, garlic, pepper, chilli, corn and chopped coriander and cook covered for 10 minutes.
3. Add boiling water, MEADOWLAND Classique, KNORR Wild Mushroom Gourmet Soup powder, tomato paste and salt and pepper to taste.
4. Then simmer for 20 minutes.
Chefs tip
Sprinkle with coriander leaves and finely chopped red capsicum and serve with a dollop of MEADOWLAND Sour and italian bread sticks.
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