I think I could live on soup and muffins. To me, soup is the ultimate in comfort food. And muffins are the perfect dessert – easy to freeze, already portioned and not too sweet. When red peppers were on fire sale recently, I stocked up. Roasting them on the grill is quick and easy, and my freezer is stocked with them. While fresh corn was still available, I bought some for this delicious soup. The recipe was found on cooksrecipes.com, and I adapted it to my preferences. Of course, you don’t have to use fresh corn. Frozen corn is a good alternative. This soup is wonderful – the red peppers, leeks and corn go well together, all contributing to the sweetness that makes this so inviting. The cayenne pepper gives the soup a little kick, and the paprika rounds out the flavors. If you have garden herbs that are begging to be picked, here’s a way to use them.
Corn, Red Pepper and Leek Soup
INGREDIENTS: 2 Tbsp. Smart Balance buttery spread or butter