Sweetcorn and red pepper soup

Sweetcorn and red pepper soup

An easy, colourful soup to brighten up your day. Most of the ingredients can be stored in your food cupboard, making it an easy lunch for all the family.

Serves 4
Per serving 50Kcal/1.1g fat
Preparation time 10 minutes
Cooking time 15 minutes

Ingredients:
4 small shallots, finely chopped
1 teaspoon paprika
2 cloves smoked garlic, crushed
2 red peppers, finely diced
1 x 175g (6oz) can of sweetcorn, drained
Pinch dried chilli flakes
600ml (1pt) vegetable stock
2 teaspoons cornflour
1 tablespoon finely chopped chives.

Method:
1.Preheat your Electric Wok on a high heat setting
2.Dry fry the shallots in the wok until they are soft. Sprinkle over the paprika, add the garlic and cook for 1-2 minutes, stirring well.
3.Add the peppers, corn and chilli and stir in the stock. Bring to the boil, then reduce the heat to a gentle simmer for 2-3 minutes.
4.Slake the cornflour with a little cold water and add to the soup, stirring well to prevent any lumps forming. Cook for 5-6 minutes until the soup thickens slightly.
5.Served garnished with chopped chives.