Smoky tomato, chipotle & charred corn soup
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Smoky tomato, chipotle & charred corn soup

By Esther Clark

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 185
  • fat 7g
  • saturates 2g
  • carbs 16g
  • sugars 11g
  • fibre 6g
  • protein 11g
  • salt 0.8g

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

Tip

To defrost

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

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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