For the soup
1 tsp powdered cumin
2 tins(400g/14oz) chopped tomatoes
140g 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
*Sweetcorn is listed as moderate - do not exceed
In a pan add the olive oil and gently warm. 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.
Recipe adapted from: Good Food