TODAY’S RECIPE: Mexican street corn soup

WARMING lunch. Serves: 4. Ingredients

1 tbsp vegetable oil

3 x 198g cans sweetcorn, drained

1 onion, chopped 1 potato, in 1cm cubes

1 tsp smoked paprika,

plus extra to serve

½ tsp ground cumin

900ml vegetable stock

1 lime,

½ juiced,

½ thinly sliced

1 green chilli, sliced

60g feta, crumbled

Method

1 Heat half oil in a saucepan and add sweetcorn in one layer. Cook until kernels are golden and charred in spots. Tip into a bowl.

2 Add remaining oil to pan and fry onion and potato for three minutes until softened and pale golden. Add spices and cook for a minute, then add stock. Reserve 3 tbsp sweetcorn and add rest to pan. Bring to boil, reduce heat to a simmer, cover and cook for five minutes.

3 Remove from heat and add lime juice. Blitz with a hand blender until smooth. Season to taste. Serve topped with rest of sweetcorn, chilli, lime slices, feta and a sprinkle of paprika. n