Mexican-style tomato soup with spinach

Finely chop the onion, garlic, red pepper, chilli and carrot.

Heat the oil in a medium saucepan and gently sauté the chopped veggies for 5 minutes.

Meanwhile, chop the tomatoes.

Add the spices to the pan and stir for a few seconds, then add the chopped tomatoes and sauté for a further 5 minutes.

Add the vegetables stock cube and enough water to cover the veggies.

Bring to the boil, cover and simmer over low heat for 20 minutes.

Trn off the heat and add the coriander to the soup. Using a hand-held blender, whiz until you get a lightly textured, creamy soup. If it’s too thick, add more stock.

Turn on the heat again, then add the beans and the spinach. Cook for another 3-5 minutes, until the spinach has wilted and beans have warmed through.

Serve warm, with plenty of ground pepper.