Vegan Mexican Sweetcorn Soup Recipe with Ancho Chillies
Spice up your soup with punchy ancho chillies in this easy Mexican inspired recipe idea. Our triple-tested recipe has less than 200 calories and serves 4
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Cooking tools:
- Immersion blender
- Griddle
- Chef's knife
- Cutting board
- Tongs
- Saucepan
- Mixing bowl
- Colander
- Measuring spoon
- Measuring cup
- Pastry brush
- Ladle
- Serving bowl
- Stove
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
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