Spicy Vegan Sweetcorn Soup with Tomato and Chipotle
It is hard to believe how much flavour this quick and spicy vegan sweetcorn soup can squeeze out in just 25 minutes!
Servings 2 Servings
Calories 302kcal
Ingredients
- 150 g Sweetcorn Kernels 1 Cup
- 1 Small Onion 100g
- 4 Garlic Cloves
- 1 Red Pepper
- 4 Sun-Dried tomatoes
- 2 teaspoon Chipotle Chilli Paste
- ½ teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 500 g Tomato Passata 2 Cups
- 250 ml Vegetable Stock 1 Cup
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Olive Oil
Instructions
- If you are using frozen sweetcorn kernels, place them in a sieve and defrost them under cold running water for 2-3 minutes, then drain well.
- Cut the onion in half, peel it, then chop it into a 5mm (¼") dice.
- Peel the garlic and chop it as finely as you can.
- Remove the stalk and seeds from the red pepper, then cut it into a 1cm (½") dice.
- Cut the sundried tomatoes into a 5mm (¼") dice.
- Heat a 20cm or 8" saucepan over a medium-high heat, and when it is hot, add the olive oil.
- Add the onions and cook for 7-8 minutes, stirring regularly.
- Throw in the red pepper, sun-dried tomatoes and garlic and cook for 3-4 minutes.
- Add the corn kernels, chipotle paste, oregano and cumin. Then stir to combine.
- Pour in the passata, vegetable stock, then add the salt and pepper (add the salt to taste), stir and cook for 5-6 minutes.
- I like to fry a little corn in some vegetable oil whilst the dish is simmering, it makes for a delicious garnish, but it is optional!
Nutrition
Serving: 1 | Calories: 302kcal | Carbohydrates: 29g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 973mg | Fiber: 5g | Sugar: 11g
