Smoky tomato, chipotle & charred corn soup

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  chopped

• ground coriander↗2 tsp tsp
• coriandersmall bunch of

  stalks chopped and leaves left whole

• tomatoes↗400g can chopped g

  can chopped

• vegetable stock↗600ml ml
• chipotle chilli paste↗1-1½ tbsp tbsp
• corn on the cobs↗2
• feta↗50g g

  crumbled

• fat-free Greek yogurt↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.

2. 2

   Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.

3. 3

   Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.