Vegetable and Corn Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tomato, chopped, or 1 cup canned chopped tomatoes
• 1½ cups corn kernels—fresh, frozen, or canned and drained (choose no-added-salt canned corn if available)
• 4 cups vegetable stock or water
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• Black pepper, to taste
• 2 handfuls spinach or other leafy greens

Method

1. Warm the olive oil in a large pot over medium heat. Add the onion, carrot and celery, then cook for about 5 minutes until they begin to soften.
2. Add the garlic, cumin and turmeric. Stir for about 30 seconds.
3. Add the tomato, corn and vegetable stock or water. Bring to a boil.
4. Lower the heat, cover partly and simmer for 12–15 minutes, stirring occasionally, until the vegetables are tender.
5. Add the leafy greens and cook for another 2–3 minutes. Season with black pepper.
6. Serve as it is, or blend part of the soup for a slightly thicker texture.