Smoky tomato, chipotle & charred corn soup

 

Smoky tomato, chipotle & charred corn soup

 

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

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

50+ Easy-To-Make Recipe Ideas

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.

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