Number of servings : 6 to 8
Prep time: 10 minutes
Cooking time: 50 minutes
Type of meal : | Soups | Soups
Special diet : | High fibre
4 ears corn, husked
1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2 sweet red peppers, halved, seeded and diced pinch hot red pepper flakes
1 tsp (5 mL) ground cumin
3 cups (750 mL) vegetable stock or chicken stock
2 lbs (1 kg) plum tomatoes, cored, halved and chopped (about 8 to 10) or 1 28 oz (796 mL) canned plum tomatoes
2 potatoes, peeled and diced
salt and pepper to taste
2 tbsp (25 mL) chopped cilantro
2 oz (60 g) grated smoked Cheddar or mozzarella
- Cook corn directly on a hot barbecue until browned, turning to cook on all sides. Cool. Stand corn upright on a cutting board and carefully cut niblets off the cob from top to bottom. Reserve.
- Place olive oil in a large saucepan and add onions, garlic and sweet red peppers. Cook on medium low heat until tender and fragrant about 10 minutes. Add hot red pepper flakes and cumin. Cook 30 to 60 seconds. Add stock and tomatoes. Bring to a boil. Cook, uncovered, about 15 minutes. Puree. Add potatoes. Cook 15 minutes. Add corn and cook 5 minutes longer or until potatoes are tender.
- Season soup with salt and pepper to taste. Add chopped cilantro. Serve sprinkled with grated Cheddar.
Bonnie says: The barbecued corn and smoked cheese adds a wonderful smoky taste. This can be made a day ahead. Serve with cornbread.
Fran says: Corn is a source of folate, potassium, thiamine and fibre and is rich in lutein, an antioxidant that helps lower the risk of macular degeneration. Red peppers, an excellent source of vitamin C, contain lots of beta carotene as well as other plant chemicals, all for only about 25 calories per pepper.