Corn and Capsicum Soup

The cold winter nights beg for a hot bowl of soup. Take a break from the usual tomato one and serve up this creamy corn and capsicum soup. I served it alongside some toasted French bread.

Ingredients:

1/2 cup sweet corn

1 tablespoon sweet corn 

1/2 cup onions, finely diced

1 cup milk

1/3 cup diced capsicum

1 tablespoon olive oil 

1 teaspoon white pepper powder

Salt 

Water / vegetable stock (if needed)

Pressure cook the corn to one whistle while adding about 2 tablespoons of water. You can also microwave the corn with a little water.

Take half the oil in a sauce pan and sauté the onions in it for 3-4 minutes till soft. Add the corn (keep aside 1 tablespoon) and sauté for 2-3 minutes. Then add the milk and bring to a boil. Lower heat and simmer for 4-5 minutes. Remove from heat and blend this mixture. You can either blend it smooth or coarse as you like it. Add about 1/4 cup of water / vegetable stock if its too thick. Check consistency and add salt and pepper. Return to pan and bring to boil. 

In another non-stick pan add remaining oil and sauté the capsicum and corn. 

Serve the corn soup in a bowl and top with diced corn-capsicum mix. 

Serve hot!