Mexican Spiced Sweetcorn Soup
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Mexican Spiced Sweetcorn Soup

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:
Discovery
Blender Needed
Family Friendly
Under 650 calories
Veggie
Allergens:
Wheat
Celery
Milk
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Carrot

1 pack(s)

Chopped Tomato with Onion & Garlic

4 unit(s)

Tortilla

(Contains Wheat)

5 grams

Coriander

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 pack(s)

Sweetcorn

2 sachet(s)

Mexican Style Spice Mix

100 grams

Greek Style Cheese

(Contains Milk)

65 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Lime

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter

to taste

Sugar

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Nutrition Values

Energy (kJ)2387 kJ
Energy (kcal)570 kcal
Fat27.7 g
of which saturates17.3 g
Carbohydrate62.3 g
of which sugars22.8 g
Dietary Fiber3.8 g
Protein19.4 g
Cholesterol0 mg
Salt6.31 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

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • 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.
Start the Soup
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 stock powder, chopped tomatoes, 400ml water and ½ tsp sugar (double both for 4p). 
  • Cover and simmer until the carrot is tender, 15-20 mins.
Char the Corn
3
  • Meanwhile, place a pan over medium-high heat with a knob of butter.
  • Once hot, add the drained sweetcorn and season with salt and pepper.
  • Cook until golden brown, 4-5 mins. 
  • Once charred, remove from the pan and cover to keep warm.
Toast the Tortilla
4
  • Cut half the tortillas (double for 4p) into thin strips. Cut each strip in half widthways.
  • Lay out on a baking tray in a single layer (use two trays if necessary).
  • Bake in the oven until crispy and golden, 6-8 mins.
Blend Until Smooth
5
  • Meanwhile, zest and quarter the lime.
  • Once the soup is cooked, blend until smooth and creamy. 
  • Add the creme fraiche to the soup and mix well to incorporate. 
  • Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if you feel the soup is too thick.

Garnish and Serve
6
  • Divide the soup between bowls.
  • Crumble in the Greek style cheese.
  • Top with buttered corn, lime zest, chopped coriander and tortilla strips.
  • Finish with a squeeze of lime juice.
  • Serve any remaining lime wedges alongside.
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