Ingredients

2 tbsp vegetable oil

1 1/2 oz (70g) each of chopped leeks, celery, and carrots

1 small onion, peeled and roughly chopped

1 oz (25g) mushrooms, sliced

1 1/2 oz (40g) cooked sweetcorn kernels, fresh or canned

1 1/2 oz (40g) zucchini flowers, rinsed

2 garlic cloves, peeled and crushed

2 lb 4 oz (1 kg) tomatoes, skinned and finely chopped

1 tsp chopped canned chipotle chilies

1 tsp fresh chopped epazote or flat-leaf parsley

3 pints (1.7 liters) chicken stock

salt, to taste

Instructions

Heat the oil in a large saucepan and sauté the leeks, celery, carrots, onions, mushrooms, sweetcorn, zucchini flowers, and garlic until tender.

Add the tomatoes, chilies, epazote, and chicken stock and bring to a boil. Add salt to taste, and serve piping hot.