Sunshine Soup - Nigella Lawson

This winter has been a COLD one with lots of snow and ice.  That makes it the perfect weather for soup and more soup.

 The magic of soup is that almost any soup is delicious, or at least, we think so, in our home.  I have proven it by the number of soups that have been made in my kitchen in the past month and we honestly loved each one.

 I found this soup, aptly called Sunshine Soup in Nigella's book, "Nigella Kitchen."   I could leave this book out and read it, any time, I have a few minutes.  It is a wonderful way to learn about Nigella's life and her thinking about cooking.  There are so many tips punctuating not only her recipes but also her stories.
The soup is rich in vegetable broth with corn, garlic and roasted peppers.  Roasted peppers are delight by themselves; put them into a soup and the rich flavor permeates every aspect of the soup.

 Look out the window at the snow and eat this soup.  You will see the sun reflecting from the snow and oh how beautiful that will be as will the taste of that warm and rich soup.


Sunshine Soup

Ingredients:


1 yellow bell pepper
1 orange bell pepper
2 teaspoons olive oil
1 quart vegetable broth
3 cups frozen corn
Salt and pepper to taste

Method:

Preheat the oven to 450 degrees F and cover a  baking sheet with parchment paper.

Cut the peppers into strips and place on the prepared baking sheet shiny-side down. Spray oil on them. and roast in the oven for 25 minutes.

Pour the vegetable broth into a large saucepan and bring to a boil. Add the frozen corn, cover and cook for about 10 minutes until corn is hot.

Using an immersion blend, blend all ingredients together.

Heat again and serve.

Eat and enjoy.

Comments

  1. gluten Free A_Z BlogMarch 12, 2015 at 11:19 PM

    we are soup lovers too in my family and love most soups. What a great vegetable soup to warm up with.

    ReplyDelete
  2. JMS~JOY in the arts!March 13, 2015 at 6:53 PM

    What does one do with the peppers?

    ReplyDelete

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