Zesty Mexican-style Soup

1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, chopped
1-2 red chillies, seeded and diced
1 each: medium red pepper (capsicum), courgette, diced
3 cups chicken or vegetable stock
1 cup each: finely chopped cabbage, frozen corn kernels
1 400g can each: diced tomatoes, red kidney beans, drained
1 teaspoon each: dried oregano, ground cumin
1/2 cup each: chopped coriander, chopped pumpkin seeds
salt and pepper to taste

Heat the oil in a medium saucepan. Sauté the onion, garlic, chillies and red pepper over medium heat for about 5 minutes, stirring often.

Add the courgette, stock, cabbage, corn, tomatoes, beans, oregano and cumin.

Simmer for about 20 minutes. Add the chopped coriander, pumpkin seeds, salt, and pepper. Serves 6.