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Saffron, Corn, and Bell Pepper Soup [Vegan, Gluten-Free]
Don't you just love a bowl of warm, creamy soup? This recipe brings ever-so-light heat from the bell peppers, sweetened by the creaminess of the corn and non-dairy milk. The vegetable broth lends a soft undertone of flavor that does not take focus from the main ingredients. Finally, the saffron... Read More
Ingredients You Need for Saffron, Corn, and Bell Pepper Soup [Vegan, Gluten-Free]
How to Prepare Saffron, Corn, and Bell Pepper Soup [Vegan, Gluten-Free]
- Preheat oven to 450°F. Line a baking tray with foil.
- Slice the yellow bell pepper in half. Spray or brush the oil over each half. Place on the baking tray cut side down.
- Bake at 450°F for 25 minutes, until the skin turns slightly charred and wrinkly.
- Remove from the oven, cover and let cool. Peel away the charred skin and discard stem, seeds, and white membrane.
- Meanwhile, cook the corn in vegetable stock and milk. Add the base of the spring onion (white part) as a whole to the boiling broth. Reserve the green part for garnishing later.
- Season with salt, pepper and garlic powder.
- Once the corn is cooked, pour a few spoons of the hot liquid to the saffron strands in a small bowl. Let the flavors seep. Discard the piece of cooked spring onion.
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