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:
Calorie Smart
•Blender Needed
•Family Friendly
•Veggie
Allergens:
Wheat
•Celery
•Milk
The quantities provided above are averages only.
Total30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Carrot
1 pack(s)
Chopped Tomato with Onion & Garlic
4 unit(s)
Tortilla
5 grams
Coriander
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
1 pack(s)
Sweetcorn
2 sachet(s)
Mexican Style Spice Mix
100 grams
Greek Style Cheese
65 grams
Creme Fraiche
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat27.8 g
of which saturates17.3 g
Carbohydrate63.5 g
of which sugars23.5 g
Dietary Fiber3.8 g
Protein19.7 g
Salt6.3 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
Cooking Steps
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.
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, 400ml water and ½ tsp sugar (double both for 4p).
- Cover and simmer until the carrot is tender, 15-20 mins.
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.
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.
5
- Meanwhile, zest and quarter the lemon.
- 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.
6
- Divide the soup between bowls.
- Crumble in the 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.
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