Name: Potato, Capsicum and Corn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6
Ingredients: 2 tblsps olive oil; 2 onions, chopped; 3 cloves garlic, crushed; 2 tsps smoked paprika; 2 tsps ground cumin; 2 litres (8 cups) vegetable stock; 400g can diced tomatoes; 750g washed potatoes (3 large), peeled, cut into 1cm dice; 2 cups frozen peas, corn and capsicum; Salt and cracked black pepper, to taste; Greek yoghurt, to serve

Potato, Capsicum and Corn Soup

It's delicious as it is healthy!

Serves 4-6

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Soup can be made up to four days ahead. Keep, covered, in the fridge. For a non-vegetarian soup, fry 4 chopped shortcut bacon rashers with the onion and replace vegetable stock with chicken. Or replace tomatoes with a 420g can creamed corn and add 300g shredded roast chicken meat.

Ingredients

2 tblsps olive oil

2 onions, chopped

3 cloves garlic, crushed

2 tsps smoked paprika

2 tsps ground cumin

2 litres (8 cups) vegetable stock

400g can diced tomatoes

750g washed potatoes (3 large), peeled, cut into 1cm dice

2 cups frozen peas, corn and capsicum

Salt and cracked black pepper, to taste

Greek yoghurt, to serve

Method

Heat oil in a stockpot over a medium heat. Add onions and garlic. Cook, stirring occasionally, until soft. Add paprika and cumin. Cook, stirring for 30 seconds.

2 Add stock, tomatoes and potatoes. Bring to boil. Gently boil for 15 minutes. Stir in frozen vegetables. Cook for a further 5 minutes, or until potatoes are soft. Season with salt and cracked pepper.

3 Serve with Greek yoghurt topped with cracked pepper.

Kim Meredith

Michelle Tournier

Ingredients

Method

Related stories

Want the latest food content?