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 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
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.
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.
Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves
To reheat, defrost thoroughly, then heat via in a pan over a low heat for eight minutes or till hot.