Take one tiny onion, a small carrot, and half a medium-sized red pepper and dice finely. Gently fry the onion and carrot in some olive oil, adding the pepper after a minute or two. When softened, add about half a pint of fresh stock and a handful of sweetcorn (I used frozen); simmer gently for 15 mins or so. Add about half a boiled chicken breast (eg, the chicken from the stock pot), finely diced, and about half a teaspoon of ground cumin. Bring back to a simmer then remove from the heat and add a big pinch of chopped corriander. Allow to cool a little before liquidising and passing through a sieve (to remove corn husk).
Lola’s verdict: yum.