About the Recipe
This is a really easy and creamy tomato soup inspired by the flavours of Mexico. The heat is in the corn sprinkle. You can choose between no heat (leave out the chilli), mild or more of a kick. Either way you have a warming Mexican inspired soup thats quick and easy to make.
Ingredients
4 large ripe tomatoes, roughly chopped
1 red pepper, sliced
4 medium potatoes, peeled and chopped into small bite-size pieced
1 red onion, peeled and finely chopped
1 large leek, sliced in half, rinsed and sliced into half moons
1 large clove of garlic, minced
2 tablespoon olive oil
1 litre vegetable stock
1 large fresh corn, or small tin of corn drained and rinsed
¼ teaspoon chilli flakes (mild) or ½ teaspoon for more of a kick
400g tin of butter beans, drained and rinsed
Small handful of fresh coriander
Salt
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Preparation
Heat a large pot and add 1 tablespoon olive oil. When hot, add the finely chopped onions and sliced leek to the oil. Turn the heat down low and slowly sweat for 5 minutes. Stir frequently to stop them sticking to the pot. Add a splash of water to stop the onion and leek from burning.
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Add the minced garlic and stir for about a minute. Add the chopped tomato, potatoes and vegetable stock. Bring the heat back up to a boil. Once the liquid is bubbling reduce the heat to low and simmer for 20 minutes.
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If using fresh corn, slowly cut the kernels way from the core. Put a small frying pan on a medium heat and add the second tablespoon of olive oil. When hot add the corn kernels, chilli flakes and a good pinch of salt. Give it a gentle stir to mix well and cook for 2 minutes.
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When the soup has cooked and the potatoes are soft, add the butter beans and stir. Leave to simmer for 2 minutes to warm through.
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Using a handheld blitzer, blitz the soup until it is smooth. Dish into warm bowls, add a tablespoon of the chilli corn and a few torn coriander leaves. Serve with a crusty loaf. Perfect for chilly autumn days.