Red Pepper and Sweetcorn Soup, with Pasta

A soup made with half a red pepper, half a tin of sweetcorn, one large chopped onion, two handfuls of broken spaghetti, some chicken stock, and two pinches of coriander.

Add the chopped pepper and onion to a pan of water brought to the boil. Add the sweetcorn and the chicken stock (vegetable stock will do instead). Turn down the heat, and cover the pan. Simmer for ninety minutes, stirring occasionally.

After the ninety minutes add the broken pasta, and stir together for five minutes or so, adding one pinch of coriander leaf, then cover the pan, and cook for a further half an hour. Add the second pinch of coriander five minutes before serving. Serve with potato bread, panini, or garlic bread.