Spicy corn soup

To make this into a light and healthy meal, simply add a green salad and a dairy product!

Ingredients (serves 4):

  • 450 g corn on the cob
  • 30 g butter
  • 2 red peppers
  • 1 small onion
  • 4 knife points of Cayenne pepper
  • 1 tbsp cornstarch
  • 750 ml vegetable stock


  • Cook the corn (removed from the cob), peppers and onion in the butter for 10 minutes over a low heat with the lid on, stirring occasionally.
  • Add the flour, stir and remove from the heat.
  • Now add the vegetable stock and return to the boil; leave to cook for 10 minutes.
  • Remove half of the vegetables and blend the soup.
  • Return the vegetables to the pan and season with salt, pepper and Cayenne pepper.

You can use canned corn for this recipe.