Sweetcorn and Red Pepper Soup

Sweetcorn and Red Pepper Soup

Serves 4

Points plan 3 for the full recipe (original points)

Core 1 for the full recipe

4 small shallots, finely chopped

1 teaspoon paprika

2 smoked garlic cloves, crushed

2 red peppers, finely diced

1 175g (6oz) can sweetcorn, drained

pinch of dried chilli flakes

600ml (1 pint) vegetable stock

2 teaspoons cornflour

1 tablespoon finely chopped chives to garnish

In a large non-stick pan dry-fry the shallots until soft.

Sprinkle the paprika over, add the garlic and cook for 2–3 minutes, stirring well. Add the peppers, corn and chilli and stir in the stock. Bring to the boil, then reduce the heat to a gentle simmer.

Slake the cornflour with a little cold water and add to the soup, stirring well to prevent any lumps forming. Cook for 5–6 minutes until the soup thickens slightly.

Serve garnished with chopped chives.