Mexican Corn Soup with a Cheesy Kefalos Twist
When the days get cooler and you need a little warmth in your bowl (or you’re just trying to chase away the sniffles), this Mexican Corn Soup is your new best
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Grater
- Baking sheet
- Oven
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 can chopped tomatoes (400g)
- 1 1/2 cups vegetable stock
- 1 can sweet corn (drained) or 1 1/2 cups fresh corn kernels
- 1/2 cup Kefalos Cheddar, grated (or more, if you like it cheesy)
- 2 cups baby spinach
- Fresh coriander, for garnish
- Sourdough croutons (optional, but highly recommended)
- Salt
- pepper
- A squeeze of fresh lime (because you deserve a little zing)
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