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