Southwest Vegetable Soup - cooking recipe

Ingredients

450 g carrots, peeled and chopped
750 g potatoes, peeled and chopped
750 g onions, peeled and quartered
2 tbsp olive oil
3 tbsp tomato puree
1.25 litres vegetable stock
1 bunch spring onions, chopped
6 sprigs oregano, finely chopped
1 can (425g) kidney beans, drained
1 can (425g) corn kernels, drained
1 jar (190g) jalapenos, drained
None None salt and pepper
None None spring onion greens, to garnish

Preparation

Heat oil in a saucepan and sweat onions until soft. Add carrots, potatoes and tomato paste and cook for 5 mins. Deglaze with stock and season. Cover and simmer for 25 mins. Add spring onions and oregano. Add corn, beans and jalapenos. Adjust seasoning. Garnish with spring onion and serve with tortillas.