Sweet Corn and Red Pepper Soup Recipe

Sweet Corn and Red Pepper Soup Recipe
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 224.5
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 776.9 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 6.7 g
  • Protein: 6.6 g

View full nutritional breakdown of Sweet Corn and Red Pepper Soup Recipe calories by ingredient

Number of Servings: 6


    • 7 cups vegetable or chicken stock
    • 8 ears fresh corn on the cob, shucked
    • 1 medium carrot, grated
    • 1 large onion, chopped
    • 1 clove garlic, minced
    • 1/2 cup green pepper, diced
    • 2 tbsp vegetable or organic canola oil
    • 2/3 cup raw cashews
    • 1/2 cup dry sherry
    • Sea salt and freshly ground pepper, to taste
    • 1 medium red bell pepper, finely diced
    • Fresh parsley or cilantro, minced


Read more: http://www.motherearthnews.com/real-food/sweet-corn-and-red-pepper-soup-recipe-zmaz07onzgoe.aspx#ixzz3L1vMGpDU


1. In a heavy pot, bring stock to a boil. Add ears of corn and simmer 5 minutes.

2. Remove corn and set aside to cool. Cut kernels off cobs. Then use the back of your knife to scrape the “milk” off the cobs into the stock.

3. In a skillet, sauté carrot, onion, garlic and green pepper in the oil until soft.

4. Blend corn kernels, cashews and sherry in a food processor with enough stock to help purée the mixture. (For more texture, save some ingredients from the food processor, and add directly to stock.)

5. Add purée to soup pot, and bring to simmer. Season with salt and pepper. Serve garnished with red pepper and parsley.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user STUBBORNBOOTS.