Zesty Mexican-style soup is sure to satisfy winter tastebuds.
Ingredients
| 4 cloves | Garlic, chopped |
| 1 cup | Cabbage, finely chopped |
| 1 | Courgette, diced |
| 1 Tbsp | Olive oil |
| 1 | Red chilli, seeded and diced |
| 1 | Onion, medium, diced |
| 1 | Red pepper, medium, diced |
| 3 cups | Vegetable stock (Main) |
| 1 cup | Corn kernels, frozen |
| 1 can | Diced tomato, 400g |
| 1 can | Red kidney beans, 400g, drained |
| 1 tsp | Dried oregano |
| 1 tsp | Ground cumin |
| ½ cup | Pumpkin seeds, chopped |
| ½ cup | Coriander, chopped |
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Directions
- Heat the oil in a medium saucepan. Saute the onion, garlic, chillies and red pepper over medium heat for about 5 minutes, stirring often.
- Add the courgette, stock, cabbage, corn, tomatoes, beans, oregano and cumin. Simmer for about 20 minutes.
- Add the chopped coriander, pumpkin seeds, salt and pepper.
