Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweet corn soup. An smooth midweek meal, you may freeze any leftovers.

1.    Ingredients

• 1 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 tsp floor coriander
• Small bunch of coriander, stalks chopped and leaves left whole
• 400g can chopped tomatoes
• 600ml vegetable inventory
• 1-1½ tbsp chipotle chili paste
• 2 corn at the cobs
• 50g feta , crumbled
• four tbsp fat-loose Greek yogurt

2.    Method

STEP 1

Heat the oil in a casserole dish and fry the onion for 10 minutes till starting to soften. Add the garlic, floor coriander and coriander stalks, and prepare dinner for 1 min. Stir aleven though the tomatoes, inventory and chipotle and produce to a simmer. Cook, covered, over a low warmness for 20 minutes, stirring occasionally.

STEP 2

Meanwhile, carry a pan of water to the boil and prepare dinner the corn for four minutes. Drain and depart to chill a little. Cut the kernels off the cob with a pointy knife. Heat a non-stick frying pan over a excessive warmness. Add the corn and fry for 5-7 minutes or till charred, stirring now and again.

STEP 3

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

TO DEFROST

To reheat, defrost thoroughly, then heat via in a pan over a low heat for eight minutes or till hot.