Sweet Corn and Roasted Bell Pepper soup

A big Hello to all my Bloggobuddies. Its been more than two weeks I have been away from the blog but now I am definitely back all geared up; after a great trip. Its been raining cats n dogs here in Russelsheim since last 2-3 weeks and the same story since today morning and what could be better than a fresh bowl of soup. A typical Mexican smoky flavoured bell pepper and sweet corn soup. Its a extremely simple one to make and very delicious. It gets your taste buds rolling and totally warmed up for a meal ahead.

I modified the original recipe little bit by adding chopped garlic and herbs ( Dry basil leaves and Oregano) and guess what…the end result was absolutely delicious…

Sweet corn kernels, boiled 1 cups

Bell Pepper (Red, yellow and Green) 2/3cup

Milk 1/2 cup

Oil 2 tablespoons

Garlic 2 cloves finely chopped
Onion , chopped 1 medium

Salt to taste

Fresh Green/Red chillies, diagonally sliced 2

Cornflour/ corn starch 1 tablespoon
Herbs ( Oregano and Dry Basil leaves) as required
is all that you need..

1. Roast the bell peppers one by one on direct flame ( I roasted them in the oven appling little oil...jst a tsp) till lightly charred. 

2. Dip it in a bowl of water and peel off the charred skin like we do it for Baingan.
3. Remove the seeds if any and chop roughly. 
4. Now grind the corn with milk to a coarse paste. 
5. Heat oil in a deep pan. Add onion, garlic and sauté till lightly browned. Add the ground sweet corn mixture and half a cup of water. Stir and cook for 2 minutes. 
6. Add the capsicum and stir. Add salt, fresh green/red chillies and simmer. Mix cornflour in quarter cup of water(if required as corn kernels and milk will make soup thick anyway) and add to the soup and stir. Cook till the soup thickens slightly. 
7. Add salt as required and herbs. Serve piping hot.

 Note: 1. If you do not have all 3 bell peppers; you can still make this soup with Green Capsicum.
2. Do not over cook the herbs. Always add them at the end before a quick boil.