1 tsp powdered cumin
2 tins(400g/14oz) chopped tomatoes
340g/12oz 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
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.