Spicy, warming and full of veggies! This mexican soup is packed with goodness and punches some serious flavour. A great recipe to batch cook for families and meal prep.

Serves: 2-4

Time: 30mins

Level: Easy

Tools:

• Chopping board
• Knife
• Deep saucepan with lid

Ingredients:

• 1 tbsp of olive oil
• 1 red onion (diced)
• 3 garlic cloves (minced)
• 1 red bell pepper (diced)
• 1 corn on the cob (remove corns)
• 1/2 fresh chilli (minced)
• 1 tsp smoked paprika
• 1 tsp cumin powder
• 300ml of stock (bone broth or vegetable stock)
• 1 tin of chopped tomatoes
• 1 tin of beans (drained)
• 1 handful of coriander (chopped)
• salt & pepper to taste

To serve (optional):

• avocado slices
• sour cream
• fresh lime juice
• tortilla chips

Method:

1. Start by warming the oil into the saucepan and gently cook the onions for 5-7 mins, until soft. Add in the garlic and cook for a further 2mins.
2. Next add in the pepper, sweetcorn, chilli, paprika and cumin and cook for 5-10mins to allow the spices to infuse.
3. Add in the stock, chopped tomatoes and beans. Bring to the boil and then reduce to simmer for 15mins (until everything is cooked through).
4. At the very last stage add in the chopped coriander (save some for decoration).
5. Plate up, top with optional extras - serve and enjoy!