This Easy Roasted Red Pepper And Corn Soup Is Going To Change Your Life

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I love ending long, hot days with light meals. It helps my body wind down for bed since my body isn't using a ton of energy to digest a heavy meal.

(Note: I am not a medical professional! I am simply speaking about what my body best responds to.) 

This soup is packed with savory veggies and it's easy to bulk up with filling toppings and garnishes. I used pumpkin seeds, chicken sausage and nutritional yeast. But sunflower kernels, almonds, cashews, grilled chicken, a few steak slices, plain greek yogurt or just some bread would work wonderfully! 

Now, let’s get into what you need to prepare this dish:


Kitchen equipment

A blender (I use a Ninja for big jobs my Nutribullet can’t handle — like soup — but if you have an immersion blender that would probably work better) 
A Baking sheet
Enough aluminum foil to cover the sheet

Ingredients

2 tsp of olive oil
1 can of corn
1 red bell pepper
2 tbsp minced garlic
4 cups of veggie broth
Seasonings (I used garlic powder, onion powder, Mrs. Dash, black pepper and red pepper flakes.)
12 oz of spinach 

Toppings / Additions

Whatever you want! 


  1. Preheat your oven to 425 degrees. While the oven is heating up, drain the liquid off the canned corn. Seed your bell pepper and cut it in half.

  2. Use 1 tsp of the olive oil on the corn and season it to your liking. Spread the corn on the foil-covered baking sheet. Use the remaining oil on the red bell pepper. Place the bell pepper cut side down onto the baking sheet.

  3. Let the veggies roast in the oven for 20 to 25 minutes. Remove them and let them cool off.

  4. Once the veggies have cooled, place them in a blender or in a pot if you’re using an immersion blender.

  5. Add the minced garlic, seasonings and veggie broth to the blender (or pot). Then blend until super smooth.

  6. Pour the soup into a pot — if you didn’t use the immersion blender — and turn the heat up to medium. Add your spinach.

  7. Lower the heat and let the soup simmer for about 5 to 10 minutes.

  8. To serve, pour the soup into a bowl and garnish with pumpkin seeds, chicken sausage, nutritional yeast or anything you’d like !

Nom af. 

julia craven