Inspired by the traditional Mexican street food, elate, this Mexican Street Corn Soup has all of the flavours of the grilled corn dish in a creamy and spicy soup. Topped with crumbled reduced-fat feta cheese, this recipe is low on calories but packs a flavour punch!

Method

Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Fry the onion, red pepper, green chilli and garlic for 5 minutes until soft.

Add the potato, chilli powder, 350g of sweetcorn, stock and lime juice. Bring to the boil and then turn down the heat, cover and simmer for 20 minutes, until the potato is soft.

Add 50g of the reduced-fat feta, then use a stick blender or food processor to blitz the soup until smooth.

Add the remainder of the sweetcorn and season to taste with salt and pepper. Serve with the remaining feta cheese and a sprinkling of coriander on top. (You can cool and freeze the soup for another day, leaving off the garnish till you’re ready to defrost and reheat.)

Kids in the Kitchen

Get the soup cooking, then let the kids help with the final touches by adding the feta, helping you blitz the soup until smooth and adding the toppings.