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