A soup can never get you down, and this one has a lot of interesting ingredients.
1. Preheat the oven to 200°C and spray a large baking sheet with non-stick spray.3. Brush all sides of the peppers with the salad dressing and place on the baking sheet.5. Meanwhile, in a large pot heat the olive oil over medium-high heat.7. Add the frozen corn and fry on high heat for 3-4 minutes. Remove ¼ of the corn and set aside.
8. Add the roasted peppers, stock, chilli sauce and Lazenby sauce to the pot and bring to a slow simmer. Allow to simmer for 15 minutes.11. Return to the pot and stir in the reserved corn and coriander. Serve immediately.
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