Skip to content
    All recipes
    Lunch · Dinner · Mexican
    Vegetarian

    Smoky chipotle & charred corn soup

    A tomato soup with chipotle heat behind it, finished with corn charred in a dry pan, crumbled feta and a spoonful of yoghurt. It freezes well, so a batch covers more than one lunch.

    Prep
    10 minutes
    Cook
    30 minutes
    Makes
    4 portions
    Difficulty
    Easy
    Smoky chipotle & charred corn soup

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    459kcal
    Protein
    18g
    Carbs
    70g
    Fat
    11g

    Where the calories come from

    • Protein 16%
    • Carbs 62%
    • Fat 22%
    Fibre
    6.4 g
    Sugar
    15.7 g
    Salt
    2.91 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.48a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 1 ¼ tbsp rapeseed oil
    • 1 ¼ onions, finely chopped
    • 2 cloves of garlic, chopped
    • 2 tsp ground coriander
    • 15g fresh coriander, stalks chopped, leaves left whole
    • 420g tinned tomatoes
    • 640ml vegetable stock
    • 1 ¼ tbsp chipotle paste
    • 2 ¼ sweetcorns, kernels cut from the cob
    • 50g feta cheese, crumbled
    • 4 tbsp low-fat Greek yoghurt
    • 8 slices of sourdough bread, to serve

    Method

    1. Set a casserole dish on the hob over a medium heat. Pour in the oil, then add the onion and let it soften for about 10 minutes, until translucent.

    2. Add the garlic with both kinds of coriander, the ground coriander and the chopped stalks, and stir them round for 1 minute, until fragrant.

    3. Pour in the vegetable stock with the tinned tomatoes and chipotle paste, and let it come to a simmer. Turn the heat down to low, put the lid on and leave it for 20 minutes, giving it a stir now and then.

    4. While you wait, boil the sweetcorn cobs for 4 minutes and drain them. Once they have cooled a little, use a sharp knife to strip off the kernels.

    5. For the char, heat a non-stick frying pan on high with no oil, then fry the kernels for 5-7 minutes, stirring every so often, until charred in patches.

    6. Share the soup between bowls. Pile the charred corn on top, then crumble over the feta and add the Greek yoghurt and whole coriander leaves.

    7. Toast thick slices of sourdough to dip in.

    Adapted from BBC Good Food

    More recipes like this

    See every recipe
    Early access

    A good week starts with one decision, not seven.

    Answer a few questions. Susten plans your first week.

    Build my plan
    • No card needed
    • Free while we build it