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Blogging Marathon# 26: Week 3/ Day 1

Theme: Pick 1 ingredient and Cook from 3 Books – Soup

Dish: Corn and Roasted Pepper Bisque

Today we begin the 3rd week of blogging marathon (BM# 26) and my theme for this week is ‘Cooking from Cookbook’. I thought this would be a great theme to make recipes from my cookbooks, but little did I know that this will be the most challenging theme of Blogging Marathon EVER. Valli wanted us to pick 1 ingredient and make 3 dishes from 3 different cookbooks. I had a clear mind till here, everything started to get confusing once I read that the 3 dishes also are predefined, like a soup/ breakfast combo/dessert or basic/rice/dessert.

I searched high and low for the recipes. I was going back and forth between ingredients like a mad woman,  I think I might have had couple of nightmares with the combos and the ingredients too.  It took me literally 3 days of research to finalize an ingredient and find 3 dishes from 3 books. It has been almost 10 years after my Masters that I did this much research on anything (I guess I just aged myself 🙂 But it was all fun and Valli, go ahead throw us as many curve balls as you can — that will at least make our creative juices flowing.

Finally after a LOT of thought, I ended up choosing “Corn” as my main ingredient and for the first day under “Soup/ Juice“, I have this “Corn & Roasted Pepper Soup” from Veganomicon by Isa Chandra. This soup has an amazing flavor from the sweet corn, roasted peppers, coconut milk and Thai red chilies. It is creamy,  slightly sweet with a spicy kick.

Print Recipe
Corn & Roasted Pepper Bisque Yum
Course soups stews
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 cups Corn (about 3 medium cobs, frozen can also be used, but fresh tastes better)
  • 3 Peppers (I used yellow and orange peppers)
  • 1 Onion - medium, finely chopped
  • 3 cloves Garlic - finely minced
  • 1 Yellow Squash - medium, thinly sliced (I used regular zucchini)
  • 3 - 4 cups Vegetable Stock
  • 2 chilies Thai Red - finely chopped
  • 1 Coconut Milk (14oz. can of) (lite is fine too)
  • 1 tbsp Maple Syrup - (omit this if you don't like sweet soups, but I would highly recommend it for the amazing taste)
  • 2 tbsps Lime juice (or to taste)
  • to taste Salt
Course soups stews
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 cups Corn (about 3 medium cobs, frozen can also be used, but fresh tastes better)
  • 3 Peppers (I used yellow and orange peppers)
  • 1 Onion - medium, finely chopped
  • 3 cloves Garlic - finely minced
  • 1 Yellow Squash - medium, thinly sliced (I used regular zucchini)
  • 3 - 4 cups Vegetable Stock
  • 2 chilies Thai Red - finely chopped
  • 1 Coconut Milk (14oz. can of) (lite is fine too)
  • 1 tbsp Maple Syrup - (omit this if you don't like sweet soups, but I would highly recommend it for the amazing taste)
  • 2 tbsps Lime juice (or to taste)
  • to taste Salt
Instructions
  1. Roast the Peppers: Place the rack on the top most level in the oven and Preheat the oven to 450°F, then change to broil.
  2. Cut the peppers in half and remove the seeds; place the peppers cut side down on a foil lined baking sheet. Broil on High for 10- 12 minutes or until the skins ate charred and the peppers are cooked through. Remove from the oven and place the peppers in a bowl and cover it with a plate or plastic wrap. When they are completely cooked, peel the skin off and set aside until ready to use.
  3. Make the Soup: Heat 1tbsp oil in a saucepan; add onions and garlic and cook for 8-10 minutes or until onions are translucent. Add the squash and sweet corn; cook for 4-5 minutes until squash starts to give out moisture.
  4. Next add the roasted peppers, red chilies, vegetable stock and salt. Bring the mixture to a boil; then lower the heat and simmer for 20 minutes or until the veggies are tender.
  5. Add the coconut milk and cook for 3 minutes. Then using an immersion blender or a regular blender (blend in batches) blend the mixture to a smooth soupy consistency.
  6. Heat the mixture and add maple syrup and lime juice. Taste and season accordingly. Serve hot or warm for a hearty meal.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 26.

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22 thoughts on “Corn & Roasted Pepper Bisque”

  1. Yea totally agree with u,this is most challenging theme, even my theme of this week is also the same.Bisque looks fabulous,healthy and simply comforting.

  2. Wow I simply love your pictures Pavani, esp the one with the flower, what a brilliant garnish..these are exactly what I was thinking of when I said good craving..:)..now coming to the theme, hahah…I am so glad I ended up getting up with a challenge so tough..I know as I had the hard time. I am impressed with the way everybody came up for the challenge..looking forward to the rest of the dishes..I know you will surprises us.

  3. stunning Pics as usual, Pavani ! I really adored the second pic with the flower motif in the centre 🙂 yup ! Valli was a real task master.. my exam on this theme next week 🙂 LoL !

  4. The main reason I backed out from the theme was the same as you mentioned. 🙂 However I am noticing that inspite of so many preset conditions, the bloggers who chose the theme are coming up with interesting recipes.Bisque looks flavorful and colorful with that contrasting background.

  5. Of have never thought of such an interesting mix of veggies, some roasted, with coconut milk as well for a soup. Thanks for sharing this lovely aSoup..stunning pics and decoration there. Can you tell me of the.flower in the soup is made with.chopped red chilies? Looks great.I’ll give it a try sometime

  6. what an interesting combo of flavors. and I love the way you garnished the bowl in the 2nd photo…so pretty

  7. so comforting and so soothing… love the flavor and taste of roasted pepper.SowmyaOngoing Event – HITS – Diabetic FriendlyOngoing Event – Healthy Foods for Healthy kids – Italian Dishes (w Giveaway)

  8. Like the color of it,looks very tempting…I too chose the corn as the ingredient,lovely click as always..

  9. Delicious soup. Loved the colour of the soup and the clicks. Thank God, I didn’t choose this theme for BM..

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