- 2 cloves garlic, crushed
- 1 large onion, finely chopped
- olive oil
- 1 tsp powdered cumin
- 2 tins(400g/14oz) chopped tomatoes
- 340g/12oz sweetcorn kernels, tinned or frozen
- 1L/1 ¾pt vegetable or chicken stock
- 2 tbsp tomato purée
- fresh basil or coriander leaves
- salt and black pepper
- Sweat 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, sweetcorn, stock and tomato purée. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes.
- 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 and serve with a drizzle of olive oil. Season well.