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    Vegan smoky chipotle & charred corn soup

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

    Prep
    10 minutes
    Cook
    30 minutes
    Makes
    4 portions
    Difficulty
    Easy
    Vegan 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
    15g
    Carbs
    70g
    Fat
    12g

    Where the calories come from

    • Protein 13%
    • Carbs 63%
    • Fat 24%
    Fibre
    6.5 g
    Sugar
    14.6 g
    Salt
    2.88 g

    What it costs at Tesco

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

    £1.53a 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 vegan feta, crumbled
    • 4 tbsp soya 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. 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. Cook the corn 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. Make sure the pan is dry before you char the corn. 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 vegan feta and add the soya yoghurt and whole coriander leaves.

    7. Toast thick slices of sourdough to dip in.

    Adapted from BBC Good Food

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