Name: Mexican charred sweetcorn soup
Total time: 45 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 dried ancho chilli see notes below; 2 tbsp vegetable oil plus a little extra; 1 onion finely chopped; 2 sticks celery finely chopped; 3 cloves garlic finely chopped; 2 tsp sweet smoked paprika; 2 tsp ground cumin; 4 roasted red peppers from a jar chopped; 1 litre vegetable stock; 2 corn on the cob; 2 limes 1 juiced, 1 wedged to serve; a small bunch coriander chopped

Vegan Mexican Sweetcorn Soup Recipe with Ancho Chillies

1 dried ancho chilli
see notes below
2 tbsp vegetable oil
plus a little extra
1 onion
finely chopped
2 sticks celery
finely chopped
3 cloves garlic
finely chopped
2 tsp sweet smoked paprika
2 tsp ground cumin
4 roasted red peppers from a jar
chopped
1 litre vegetable stock
2 corn on the cob
2 limes
1 juiced, 1 wedged to serve
a small bunch coriander
chopped

Method

step 1
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.
step 2
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.
step 3
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.
step 4
Stir the lime juice into the soup and add the sweetcorn. Divide between 4 bowls, scatter over the coriander and serve with lime wedges.