Tomato and sweetcorn soup
An easy-to-make soup that is full of flavour.
2 cloves garlic, crushed
1 large onion, finely chopped
1 tsp cumin
2 tins chopped tomatoes
340g sweet corn kernels, tinned or frozen
1 litre vegetable or chicken stock
2 tbsp tomato purée
Salt and black pepper
1. Cook the garlic and onion in olive oil until soft and translucent. Add the cumin and cook for a minute or so before adding the tomatoes, sweet corn, stock and tomato purée.
2. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes.
3. The soup is good just as it is, rustic and chunky. If you prefer a smoother soup, just blend half of the mixture. Scatter with fresh herbs or cheese and serve with a chunk of bread.