Spice up your soup with punchy ancho chillies in this Mexican inspired recipe

Mexican charred sweetcorn soup
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  1. dried ancho chilli 1, see notes below
  2. vegetable oil 2 tbsp, plus a little extra
  3. onion 1, finely chopped
  4. celery 2 sticks, finely chopped
  5. garlic 3 cloves, finely chopped
  6. sweet smoked paprika 2 tsp
  7. ground cumin 2 tsp
  8. roasted red peppers from a jar 4, chopped
  9. vegetable stock 1 litre
  10. corn on the cob 2
  11. limes 2, 1 juiced, 1 wedged to serve
  12. coriander a small bunch, chopped
  1. STEP 1
  2. Put the ancho chilli into a small bowl and pour over enough boiling water to cover. Leave for 10 minutes, drain, then discard the seeds and stem.
  3. STEP 2
  4. Heat the oil in a pan and cook the onion and celery with a pinch of salt for 10 minutes until soft. Add the garlic and cook for a minute, then add the spices and cook for another minute. Add the ancho chilli flesh, peppers and vegetable stock, and simmer for 15 minutes. Season, then use a stick blender to whizz until smooth. Keep warm.
  5. STEP 3
  6. Meanwhile, heat a griddle pan over a high heat, lightly brush the corn cobs with oil and season. Cook the cobs for 8-10 minutes, using tongs to turn them until really charred. Put onto a chopping board and allow to cool slightly. Turn a cob up on its end, then use a large sharp knife to carefully remove the kernels in a downward movement. Turn and repeat until all the kernels have been removed, then repeat with the other cob.
  7. STEP 4
  8. Stir the lime juice into the soup and add the sweetcorn. Divide between 4 bowls, scatter over the coriander and serve with lime wedges.
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