Sweetcorn and Yellow Pepper Soup with Tomato, Goat’s Cheese and Mint


Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

A good blender or food processor is essential to get a good smooth texture.


  • 30g (1oz) butter
  • 1 onion, peeled and thinly sliced
  • 2 celery sticks, thinly sliced
  • 4 yellow peppers, deseeded and thinly sliced
  • 3 corn on the cobs
  • 2–3 sprigs of thyme
  • 1 bay leaf
  • 1 tablespoon basmati rice
  • 1 litre (1 ¾ pints) chicken stock or water
  • 2 vine-ripened tomatoes
  • 60g (2 ¼oz) goat’s cheese
  • 12 mint leaves
  • extra virgin olive oil
  • salt and black pepper


Melt the butter in a heavy saucepan and stew the onion and celery together gently for 10–15 minutes until transparent. Add the yellow peppers and continue to stew gently for another 10 minutes.

Meanwhile, shave the sweetcorn off their cobs by standing them upright on a board and cutting down with a large sharp knife. Add the corn to the pan, together with the thyme and bay leaf. Add the rice, stock or water, another 1 litre (1 ¾ pints) water and a good seasoning of salt and pepper. Bring to the boil, then turn the heat down and simmer gently for 45 minutes.

Liquidise the soup in a blender or food processor until very smooth, passing it through a fine sieve if necessary. Check the seasoning then reheat gently.

Blanch the tomatoes in a heatproof bowl of boiling water for 20 seconds, then refresh in cold water, before peeling off their skins. Cut in half, remove the seeds and chop the flesh into neat small cubes less than 1cm (½in) square. Cut the goat’s cheese into cubes of the same dimensions. Roll the mint leaves into a little cigar and shred them very finely with a large sharp knife.

Serve the soup very hot in soup plates, dropping the tomato and goat’s cheese cubes onto the surface, sprinkling with the shredded mint and pouring a little slick of extra virgin olive oil over the top.