The only piece of sunshine these days is that in a bowl of piping hot soup. While browsing through Kitchen by Nigella, this simple recipe of Sunshine Soup caught my eye. The ingredients were all available at home. The list is as follows
1 yellow pepper
1 orange pepper (I used two yellow peppers)
2 tsp garlic oil (I added finely chopped garlic to 1 tsp olive oil)
1 litre chicken/vegetable stock
500gms frozen sweetcorn (I used a lot less than 500 gms)
salt and pepper
The recipe does not call for any chilli. It can get a tad too sweet. I added a dash of tabasco sauce for some heat and lots of pepper as well.
The method is fairly simple. Nigella’s recipe calls for baking the peppers at 250 degrees C for about 25 minutes. I, however, bronzed the peppers on the stove. Much faster 🙂 I started by adding 1 tsp oil to a non-stick pan. Then I added the chopped garlic and then the yellow peppers. Once they browned a bit, I added the chicken stock and the corn. I let this boil for a while and then let it cool down before I blitzed it. Nigella suggests that you remove a cup of corn aside and then add it to the soup once its blitzed. It is nice to bite into small bits of corn.
This is how it looked: