Ingredients:
3 carrots (chop ends top & tail, leave the skin on)
3 button mushrooms (sliced)
1 large red capsicum (chopped into chunks)
1 can salt reduced cannellini beans (strained & rinsed)
1 can salt reduced pinto beans (strained & rinsed)
1 brown onion (diced)
2 cloves of garlic (diced)
4 heaped tsp paprika
1 handful coriander to garnish (chop roughly)
1 cob of corn or 1 small 125g can of corn kernels
4 dollops of Greek (or vegan) yoghurt
1 or 2 small red chillies (I used 2.. but it was SPICY). Chop roughly, use the seeds also)
1.7 L vegetable stock
1/2 lime (squeezed for juice)
Sprinkle of cheese or nutritional yeast to garnish
Drizzle of extra virgin olive oil
Handful of corn ships
1 avocado (1/4 per serve) for garnish

Method:
Prepare all ingredients as mentioned above.
In a large heated pot, drizzle olive oil and add onion and garlic.
Once translucent, add in your vegetables, stir occasionally and let simmer for 5 minutes
Pour in vegetable stock, chilli and paprika
Let simmer with the lid on until vegetables have softened
Bring a small pot to the boil, cook your corn for 5-7 minutes. Cut kernels off and set aside for soup garnish.
Add pinto and cannellini beans to your pot of soup, let cook for a further 5 minutes
Remove from heat, squeeze in lime juice.
Blitz soup to a creamy consistency
Garnish with corn chips, Greek yoghurt, avocado, corn, nutritional yeast/ cheese and coriander.