Mexican Spiced Sweetcorn Soup
with Greek style cheese and tortilla strips
A warming and hearty bowl of goodness filled with Mexican-inspired features and flavours. Sweetcorn, crumbled cheese and toasted tortillas are just a few of the things that make this soup special.
Tags:
Under 650 calories
•Blender Needed
•Family Friendly
•Veggie
Allergens:
Milk
•Wheat
•Celery
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Carrot
1 pack(s)
Chopped Tomato with Onion & Garlic
4 unit(s)
Tortilla
(Contains Wheat)
5 grams
Coriander
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 pack(s)
Sweetcorn
1 sachet(s)
Mexican Style Spice Mix
100 grams
Greek Style Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2162 kJ
Energy (kcal)517 kcal
Fat20.9 g
of which saturates12.8 g
Carbohydrate63.9 g
of which sugars24.1 g
Dietary Fiber3.8 g
Protein20.2 g
Cholesterol0 mg
Salt5.38 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Immersion blender
•Pot with Lid
Instructions
1
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Roughly chop the coriander (stalks and all).
- Drain the sweetcorn in a sieve.
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot fry the carrot with the Mexican spice mix until fragrant, 2-3 mins.
- Add the vegetable stock powder, chopped tomatoes and 400ml water (double for 4p).
- Cover and simmer until the carrots are tender, 15-20 mins.
3
- Meanwhile, place a pan over medium-high heat with a knob of butter.
- Once hot, add the drained corn and season with salt and pepper.
- Cook until golden brown, 4-5 mins.
- Once cooked, remove from the pan and cover to keep warm.
4
- Cut half the tortillas (double for 4p) into thin strips. Cut each strip in half widthways.
- Return the pan to medium-high heat with another knob of butter.
- Once melted, fry the tortilla strips until golden brown, 3-4 mins.
TIP: Fry in batches to avoid overcrowding if necessary.
5
- Meanwhile, zest and quarter the lemon.
- Once the soup is cooked, blend until smooth and creamy.
- Add the yoghurt to the soup and mix well to incorporate.
- Season to taste with salt and pepper.
TIP: Add a splash of water if it becomes too thick.
6
- Divide the soup between bowls.
- Crumble in Greek style cheese.
- Top with buttered corn, lemon zest, chopped coriander and tortilla strips.
- Finish with a squeeze of lemon juice.
- Serve any remaining lemon wedges alongside.
