Emma Roasted Sweetcorn and Yellow Pepper Soup for The Big Broth
When the weather is chilly there is only one thing for it – Soup! We are huge soup fans at Foodie Towers and I’m always looking for something different from the usual soups that I make. This roasted sweetcorn and yellow pepper soup not only has a cheery yellow colour but holds well on its own for lunch or as a starter when having friends round. It sounds posh, yet is simple to make.
I’m making this as part of The Big Broth. The Big Broth is a competition held by Yorkshire Provender and Waitrose in partnership with Centrepoint.
The Big Broth competition will give one lucky amateur the chance to have their soup recipe produced by Yorkshire Provender. Waitrose will also stock the winning soup in shops across the UK with Yorkshire Provender donating 20p from each pot sold directly to Centrepoint. The money raised will help give vulnerable young people a safe place to stay.
Ingredients
2 sweetcorn cobs
4 yellow peppers, halved and deseeded
4 tbsp olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 tbsp oregano
1-litre vegetable stock
Method
Pre-heat the oven to 190°C ( gas mark 5).
Place the sweetcorn cobs and pepper halves into a baking tray and drizzle with 2 tablespoons of the olive oil.
Place the tray in the pre-heated oven for 25 minutes.
Remove from the oven and set to one side to cool.
When the sweetcorn is cool enough to handle, use a sharp knife to remove the kernels.
Place the remaining 2 tablespoons of olive oil in a large pan over a medium heat.
Add the chopped onions and garlic.
Cook until soft.
Add the sweetcorn kernels and the roasted peppers.
Add chopped oregano.
Add vegetable stock.
Bring to a simmer, then cover with a lid and reduce the heat.
Cook at this lower heat for 20 minutes.
Remove from the heat and leave to cool for at least 15 minutes.
Process the soup in a blender until smooth.
Recipe: Roasted sweetcorn and yellow pepper soup
Ingredients
- 2 sweetcorn cobs
- 4 yellow peppers halved and deseeded
- 4 tbsp olive oil
- 1 onion chopped
- 1 clove garlic finely chopped
- 1 tbsp oregano
- 1 litre vegetable stock
Instructions
- Pre-heat the oven to 190°C ( gas mark 5).
- Place the sweetcorn cobs and pepper halves into a baking tray and drizzle with 2 tablespoons of the olive oil.
- Place the tray in the pre-heated oven for 25 minutes.
- Remove from the oven and set to one side to cool.
- When the sweetcorn is cool enough to handle, use a sharp knife to remove the kernels.
- Place the remaining 2 tablespoons of olive oil in a large pan over a medium heat.
- Add the chopped onions and garlic.
- Cook until soft.
- Add the sweetcorn kernels and the roasted peppers.
- Add chopped oregano.
- Add vegetable stock.
- Bring to a simmer, then cover with a lid and reduce the heat.
- Cook at this lower heat for 20 minutes.
- Remove from the heat and leave to cool for at least 15 minutes.
- Process the soup in a blender until smooth.
How to submit your recipe to The Big Broth
Submit your favourite soup recipe here.
Closing date is 29th March 2018.
Celebrity judges – including award-winning chef Aldo Zilli, Thomasina Miers, founder of the Wahaca group of Mexican restaurants, and also the editor of Waitrose Kitchen magazine, William Sitwell – will narrow down the entries and choose five finalists.
In April, the five finalists will then take part in a cook-off in London. The celebrity panel then will choose the winner.
Yorkshire Provender will produce the winner’s recipe. Waitrose will then sell the soup from Winter 2018.
Good Luck!
