Vegan Mexican Sweetcorn Soup Recipe with Ancho Chillies | olivemagazine

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