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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

RECIPE TIPS

TO DEFROST
To reheat, defrost thoroughly, then warm through in a pan over a low heat for 8 mins or until hot.

Recipe from Good Food magazine, September 2020

Goes well with

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A star rating of 4.3 out of 5.14 ratings
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