Super-easy Mexican vegetable soup

Clear out your crisper with this super-easy soup which makes the most of leftover veg.

Step 1

1. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic and spices. Cook for 1 minute or until fragrant. Add chopped vegetables. Cook, stirring, for 1 to 2 minutes, to coat.

Step 2

1. Add stock and tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 to 25 minutes or until vegetables are tender. Add beans and corn.

Step 3

1. Cook for a further 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Sprinkle with coriander. Serve with lime and tortillas.

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