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Smoky tomato, chipotle & charred corn soup

Smoky tomato, chipotle & charred corn soup in three bowls

Smoky tomato, chipotle & charred corn soup

Name: Smoky tomato, chipotle & charred corn soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 1 onion finely chopped; 2 garlic cloves chopped; 2 tsp ground coriander; small bunch of coriander stalks chopped and leaves left whole; 400g can chopped tomatoes; 600ml vegetable stock; 1-1½ tbsp chipotle chilli paste; 2 corn on the cobs; 50g feta crumbled; 4 tbsp fat-free Greek yogurt

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.6 out of 5.22 ratingsRate

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Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
1 onion

finely chopped
2 garlic cloves

chopped
2 tsp ground coriander
small bunch of coriander

stalks chopped and leaves left whole
400g can chopped tomatoes
600ml vegetable stock
1-1½ tbsp chipotle chilli paste
2 corn on the cobs
50g feta

crumbled
4 tbsp fat-free Greek yogurt

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Nutrition: Per serving

kcal185

low
fat7g

low
saturates2g
carbs16g
sugars11g
fibre6g
protein11g
salt0.8g

Method

step 1

Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
step 2

Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
step 3

Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.

RECIPE TIPS

TO DEFROST

To reheat, defrost thoroughly, then warm through in a pan over a low heat for 8 mins or until hot.

Recipe from Good Food magazine, September 2020

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A star rating of 4.6 out of 5.22 ratings

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