Note: This post was updated in January 2014 with new photography!
I’m beginning to realize that soups are the key to healthy eating. Every soup I make is so incredibly nutritious! This Nigella soup is bright, cheery and definitely healthy (and actually, most of her recipes are the exact opposite).
I make a soup per week and it lasts all week. I got a great little hot pink thermos that I take to work with me. I love smooth soups, without chunks, because they’re kind of like a hot smoothie. And because I love using my beautiful KichenAid food processor, which is literally one of the best gifts I’ve ever been given.
This sunshine soup recipe is so simple.
- 1 yellow pepper
- 1 orange pepper
- 2 tbsps olive oil
- 1 tsp minced garlic
- 4 cups veg or chicken stock
- 4 cups frozen corn
- Salt and pepper to taste
- Quarter the peppers and in a bowl, toss with garlic and olive oil. Lay them on a baking sheet and bake at 425 degrees until blistering and golden, at least 20 minutes, turning once. Boil stock and add corn. Cook corn and then, using a slotted spoon, remove half the corn to a bowl. Let cool. Put stock mixture (gradually) into food processor with peppers. Blend until you have desired smoothness. Return to pot and reheat, adding salt and pepper and remainder of corn (this means there are some whole kernels, but you don’t have to do this). Deliciousness!
Adapted from Nigella Lawson
You can also use two yellow peppers or two orange peppers (doesn’t matter). Yum yum yum! So bright and merry.