Chipotle Spiced Sweet Potato and Bean Soup

Meanwhile, melt the butter (see pantry for amount) in a large saucepan on medium heat.

Once the pan is hot, add the sweetcorn and fry until golden, 2-3 mins. 

In the meantime, pop half the kidney beans and all their liquid into a medium bowl and mash with a potato masher.

Once the corn is golden, add the chipotle paste and garlic. Stir-fry for 1 min. 

Stir in the passata, vegetable stock paste, kidney beans (whole and mashed), sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 5-7 mins. Stir occasionally. 

Meanwhile, cut each tortilla (2 per person) into 8 triangles (use scissors if easier). 

Place on another large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary.

Bake on the middle shelf in the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

While everything cooks, crumble the Greek style salad cheese into small pieces.

Once roasted, stir the sweet potato through the soup. Season with salt and pepper, then remove from the heat.