Creamy Chipotle Corn and Black Bean Soup

Name: Creamy Chipotle Corn and Black Bean Soup with Cheesy Mini Toasts
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Onion; 1 carton(s) Black Beans; 2 unit(s) Garlic Clove**; 1 sachet(s) Smoked Paprika; 1 carton(s) Tomato Passata; 15 grams Vegetable Stock Paste; 1 unit(s) Ciabatta; 40 grams Mature Cheddar Cheese; 160 grams Sweetcorn; 75 grams Creme Fraiche; 20 grams Chipotle Paste; 1 tbsp Honey; 100 milliliter(s) Water for the Soup; 20 grams Butter

with Cheesy Mini Toasts

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Chipotle Corn and Black Bean Soup in just 20-25 minutes for a delicious and speedy meal.

Tags:

Veggie

•Spicy

•New

Allergens:

Celery

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

1 carton(s)

Black Beans

2 unit(s)

Garlic Clove**

1 sachet(s)

Smoked Paprika

1 carton(s)

Tomato Passata

15 grams

Vegetable Stock Paste

(Contains: Celery)

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

40 grams

Mature Cheddar Cheese

(Contains: Milk)

160 grams

Sweetcorn

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Chipotle Paste

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Soup

20 grams

Butter

Nutritional information

Energy (kJ)2743 kJ

Energy (kcal)656 kcal

Fat33.1 g

of which saturates17.9 g

Carbohydrate65.2 g

of which sugars22.4 g

Protein23.8 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Potato Masher

•Small Bowl

•Large Saucepan

•Baking Tray

•Grater

Instructions

a) Halve, peel and thinly slice the onion.

b) Drain and rinse the black beans in a sieve. Transfer half to a small bowl and roughly mash them using a potato masher or the back of a fork.

c) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Add the onion to the pan and stir-fry until softened, 4-5 mins.

c) Stir in the garlic and smoked paprika. Cook until fragrant, 1 min.

a) Add the passata, black beans (both mashed and whole), veg stock paste, honey and water for the soup (see pantry for both amounts) to the pan.

b) Stir to combine and bring to the boil. Lower the heat to medium and simmer until thickened, 5-6 mins.

a) Meanwhile, preheat your grill to high.

b) Halve the ciabatta, then cut into 1cm slices. Grate the cheese.

c) Pop the ciabatta slices onto a medium baking tray. Sprinkle over the cheese and season with salt and pepper.

d) Grill on the top shelf until melted and golden, 3-5 mins.

a) While the ciabatta grills, drain the sweetcorn.

b) Stir the creme fraiche, corn, chipotle (add less if you'd prefer things milder) and butter (see pantry for amount) through the soup until combined. Bring to the boil, then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.