Smoky tomato, chipotle & charred corn soup

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

    • Nutrition: Per serving

  • kcal185
  • fat7g
  • saturates2g
  • carbs16g
  • sugars11g
  • fibre6g
  • protein11g
  • salt0.8g
  • Ingredients
  • Method

    • Ingredients

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the…

  • 4 tbsp fat-free Greek yogurt

    • Method

    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.

    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.

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

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