Mexican

So easy, so delicious and even non vegetarians feel it is great without the meat. This comes from a little cookbook, “Viva la Revolucion” by Fiona Dunlap. I like to serve it with savory muffins or quesadillas (you’ll find a great recipe for those here in another post), or even just a great warm baguette. I make this when I have no time but really want to please whoever is eating with me.

ingredients (for 4-6, or 2 with leftovers):

2 leeks
1 or 2 stalks of celelry
1 small onion
1 large can sweet corn
some sliced mushrooms (I usually skip this)
2 garlic cloves, peeled and crushed
40 gram courgette flowers (a lovely addition, but not so easy to find all year round so they can be skipped)
1 kg (2 lb +) tomatoes, chopped (I leave the skin on, but you can skin first by dropping into boiling water for a minute or two and then letting cool so the skins peel off easily)
1 tsp chopped canned chipotle chillies (in the UK these can be ordered from the Cool Chili Company in London; in the US there are more readily available) and there is no substitution for these that I have found (maybe dried and rehydrated will work as well) about 2 litres of vegetable stock (my favorite stock is: Marigold Swiss Vegetable bouillon)
fresh coriander

instructions:

1) sautée the vegetables until tender (not the tomato or corn)
2) add the stock, chilies, stock and tomatoes and bring to a boil and then server hot (salt and pepper if necessary) and, sprinkle some fresh coriander on top when serving.

Great in any season and the ingredients are worth always having around! Must be one of my favorite soups, and takes about 10 minutes to prepare!