SOUP’S up

LC

GFO

SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP

PREP 10 MINS COOK 35 MINS SERVES 4 (AS A LIGHT MEAL)

1 Tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, chopped
2 tsp ground coriander Small bunch coriander, stalks chopped and leaves left whole
400g can no -salt-chopped tomatoes
500ml (2 cups) salt-reduced vegetable stock or gluten-free stock
100ml water
1-1½ Tbsp chipotle sauce
2 corn cobs, husk and silk removed
50g reduced-fat feta, crumbled
4 Tbsp fat-free Greek natural yoghurt

1 Heat the oil in a medium heavy-based saucepan over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion softens. Add the garlic, ground coriander and coriander stalks. Cook, stirring, for 1 minute.

Stir the tomatoes, stock, water and chipotle sauce into the pan. Cover and bring to a