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TO­DAY’S RECIPE: Smoky tomato, chipo­tle & charred corn soup

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BOWL with a punchy taste. Serves: 4.


1 tbsp rape­seed oil 1 onion, chopped 2 gar­lic cloves, chopped 2 tsp ground co­rian­der Small bunch co­rian­der, stalks chopped, leaves whole 400g can chopped toma­toes 600ml veg stock 1-1½ tbsp chipo­tle chilli paste 2 corn on the cobs 50g feta, crum­bled 4 tbsp Greek yo­ghurt


1 Heat oil in a casse­role dish and fry onion for ten min­utes un­til soft. Add gar­lic, ground co­rian­der and co­rian­der stalks, and cook for one minute. Stir in toma­toes, stock and chipo­tle, and bring to a sim­mer. Cook, cov­ered, over a low heat for 20 min­utes, stir­ring oc­ca­sion­ally.

2 Mean­while, bring pan of wa­ter to boil and cook corn for four min­utes. Drain and leave to cool. Cut off ker­nels with a sharp knife. Heat a fry­ing pan over a high heat. Fry corn for five min­utes un­til charred, stir­ring now and again.

3 La­dle soup into bowls. Top with feta, yo­ghurt, charred corn and co­rian­der leaves.

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