Mestizo Soup

Recipe by Fiona Dunlap, from Mexican Modern, published by Interlink Books. Photo by Jean-Blaise Hall.

Serves 6

2 T. vegetable oil

2-1/2 oz. each of chopped leeks, celery, and carrots

1 small onion, peeled and roughly chopped

1 oz. mushrooms, sliced

1-1/2 oz. cooked sweetcorn kernels, fresh or canned

1-1/2 oz zucchini flowers, rinsed

2 garlic cloves, peeled and crushed

2 lbs. 4 oz. tomatoes, skinned and finely chopped

1 t. chopped canned chipotle chilies

1 t. fresh chopped epazote or flat-leaf parsley

3 pints chicken stock

salt, to taste

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.