Tuesday, 7 September 2010

A Delicious Meat-Free-Monday Recipe!

I posted aaaaaaaaaaaages ago about Meat Free Mondays and had half-planned a regular veggie-friendly recipe post...however, I quickly realised that I don't actually cook particularly interesting for myself food very often (lunch today? cream of tomato soup and a roll...dinner today? pasta, pesto and sweetcorn - and I just realised I forgot to add sunflower seeds...damn!) so that fizzled out somewhat...ANYWAY I (with Oliver...much credit to Oliver!) did actually cook a delicious Meat Free Monday-tastic dish on Monday that I must share! It's from the New Covent Garden Soup Company's Book of Soups and I whole-heartedly recommend!

Roasted Red Pepper, Corn and Chilli Chowder

Serves 6 (or 4 hungry folk!)

3 medium fresh chillis
3 medium red peppers
3 fresh ears of corn
3 pints of vegetable stock
1 tbsp olive oil for sautéing
1 large onion, finely chopped
1 medium leek, white part only, sliced
2 garlic cloves, crushed
2 medium potatoes (about 350g / 12oz), peeled and roughly chopped
150ml / 1/4 pint single cream
salt and pepper to taste

1. Pre-heat the oven to 200°C / 400°F / Gas Mark 6
2. Put the chillies and red peppers into a roasting tin and bake in the oven for 30 minutes. Put the ears of corn into a large saucepan with the stock. Cover, bring to the boil and simmer for 30 minutes.
3. Meanwhile, melt the butter a cook the onion, leek and garlic gently in a covered saucepan for 10 minutes without colouring.
4. After 30 minutes, remove the chillies and red peppers from the oven and skin and de-seed them. Dice the chillies and chop the peppers into small, even pieces - keep them separate. Remove the corn from the stock and keep both. Remove the corn from the cob (this took a right age but it was so tasty and worth it!).
5. Add the onion, leek and garlic mixture to the stock with the chillies and potatoes and simmer gently for 15-20 minutes until the vegetables are tender. Add the corn and red pepper pieces. Purée half the mixture in a food processor and return to the saucepan. Add the cream just before reheating.
6. Serve with plenty of warm crusty bread, cheese, olives and hummus.
7. Devour!

It's a perfect warming soup with just the right amount of spice, crunch and dipability - always very important where a soup is concerned! Yum :)

8. Plonk your satisfied self down and don't move for the rest of the evening...

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