SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP

Smoky tomato, chipotle & charred corn soup image

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

Provided by Esther Clark

Categories Dinner, Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium