TOTAL TIME: 40 MINS
SERVINGS: 4
CALORIES/SERVING: 185 KCAL
INGREDIENTS:
1 tbsp rapeseed oil
1 onion , finely chopped
2 garlic cloves , chopped
2 tsp ground coriander
small bunch of coriander , stalks chopped and leaves left whole
400g can chopped tomatoes
600ml vegetable stock
1-1½ tbsp chipotle chilli paste
2 corn on the cobs
50g feta , crumbled
4 tbsp fat-free Greek yogurt
METHOD:
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.
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.
Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.
NUTRITION:
kcal-185
fat-7g
saturates-2g
carbs-16g
sugars-11g
fibre-6g
protein-11g
salt-0.8g
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