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Corn, Red Pepper & Leek Soup

Corn, Red Pepper & Leek Soup


5 ears of corn
3 tablespoons olive oil
3 leeks (cleaned & coarsely chopped)
1 large red bell pepper (seeded & coarsely chopped)
Chicken or vegetable stock
Almond or rice milk
Pinch Cayenne pepper


Scrape kernels off corn cobs using a knife. Reserve a 1/2 cup for garnish.
Heat oil in a large sauté pan. Add red pepper & continue sautéing for 5 more minutes.
Add leeks & sauté over medium heat, stirring occasionally, until soft (about 5 minutes).
Peppers should be slightly soft. Add corn & cook for further 3 minutes.
Add stock & bring to boil.
Reduce heat & simmer slowly, uncovered for 30 minutes.
Pour into a blender (or use a stab blender) or food processor & process for about 1 minute.
Add the almond milk to thicken the soup, along with salt, pepper etc as desired. Cream/dairy or even rice milk may be used as substitute for almond milk.
Reheat over low heat.
Immerse the corn reserved for garnishing in a pan of boiling water & boil for 2 minutes.
Pour soup into bowls, garnish with fresh corn and parsley or other herb such as cilantro.