Summary

Ingredients

• 1 onion (s)
• 1 red pepper (s)
• 1 carrot (s)
• 1 chilli pepper (s), red
• 1 clove garlic
• 2 tablespoon olive oil
• 2 tablespoon seasoning (s), Mexican
• 2 tablespoon vegetable broth, grained
• 400 g corn kernels, drained
• 2 spring onion (s)
• 200 g cheese, rated
• 1 liter water

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Instructions

1. Chop the onion, peel it and sweat it in olive oil until translucent. Pour 1 liter of water, stir in the vegetable stock, bring to the boil.
2. Cut the peppers and carrots into cubes. Halve the chilli, remove the seeds. Press the garlic. Add all of these ingredients to the soup. Season with the Mexican spices. Add the corn and simmer for about 15 minutes, then puree.
3. Cut the spring onions and add to the soup with about 3/4 of the cheese. Melt the cheese in the soup while stirring.
4. Serve the soup after another 20 minutes. To do this, first put the rest of the cheese in the soup plates and then top up with soup. Serve with a baguette.