Mexican soup

Ingredients For Mexican Soup:

Corn 1/2 cup
Oil 2 tbsp
Onion 2
Celery 2
Garlic 1 tbsp
Carrot chopped 5-6 cloves
Salt to taste
Coriander powder 1/2 tsp
Cumin powder 3 cup
Vegetable stock 1
Jalapeños 1
Red capsicum 

Coriander a few sprigs

Method:
Heat 2 tbsp oil.
Add onion and celery .
Crush garlic and add and sauté for 2 minutes.
Add carrots, salt, coriander powder, cumin powder and mix well.
Add vegetables stock, cover and cook for 2 minutes.
Add half the corn, cover and continue to cook.
Add jalapeño and cook till carrot is soft.
Strain the stock into a bowl and put the solids into a mixer jar.
Add 1/4 cup cold vegetable stock and blend till smooth.
Pour the stained stock back into the pan, add the purée and mix well and bring to boil.
Add the rest of the corn, most of the roasted capsicum and mix.
Pour into a soup bowl and serve piping hot garnishing with remaining roasted red capsicum and a sprig of fresh coriander leaf.

Mexican Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz