Serves:
4
Prep time:
10 mins
Cook time:
25 mins
Ingredients:
Low-calorie cooking spray
1 onion, peeled and diced
1 medium red pepper, deseeded and diced
1 green chilli, deseeded and chopped
2 garlic cloves, peeled and crushed
1 medium potato, peeled and diced
1 tsp chilli powder
2 x 200g tins sweetcorn, drained
500ml vegetable stock (1 vegetable stock cube dissolved in 500ml boiling water)
Juice of 1 lime
Sea salt and freshly ground black pepper
65g reduced-fat feta cheese
10g fresh coriander, chopped, to serve
To accompany (optional):
4 x 60g wholemeal bread rolls (+ 152 kcal per roll)
Veg Portions / Serving:
1
Recipes are from Pinch of Nom Quick & Easy by Kate Allinson and Kay Featherstone which is available to buy now
Inspired by the traditional Mexican street food, elate, this Mexican Street Corn Soup has all of the flavours of the grilled corn dish in a creamy and spicy soup. Topped with crumbled reduced-fat feta cheese, this recipe is low on calories but packs a flavour punch!
Method:
Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Fry the onion, red pepper, green chilli and garlic for 5 minutes until soft.
Add the potato, chilli powder, 350g of sweetcorn, stock and lime juice. Bring to the boil and then turn down the heat, cover and simmer for 20 minutes, until the potato is soft.
Add 50g of the reduced-fat feta, then use a stick blender or food processor to blitz the soup until smooth.
Add the remainder of the sweetcorn and season to taste with salt and pepper. Serve with the remaining feta cheese and a sprinkling of coriander on top. (You can cool and freeze the soup for another day, leaving off the garnish till you’re ready to defrost and reheat.)
