1 tbsp oil
¼ onion, finely chopped
200ml/7fl oz chicken stock (vegetarians may substitute with vegetable stock)
¼ red pepper, diced
½ red chilli, diced
½ tin of sweetcorn
salt and freshly ground black pepper
25g/1oz mangetout, chopped
1½ tbsp flatleaf parsley, chopped
140ml/5oz double cream
Heat the oil in a saucepan. Add the onion and cook for five minutes, until softened.
Add remaining ingredients, except for the parsley and cream, bring to the boil, reduce the heat and simmer for a further five minutes.
Add the parsley and cream and heat through before serving.
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