1. Warm Up the Pot: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant – the kitchen should be smelling amazing right about now.
2. Spice Things Up: Add the smoked paprika, ground cumin, and ground coriander. Stir for about a minute until the spices are toasty and your kitchen feels like a cantina.
3. Soup Time: Add the chopped tomatoes and vegetable stock. Let it bubble away for about 10-15 minutes to let the flavours mingle.
4. Corny Moment: Toss in the corn and baby spinach. Stir well and cook for another 5 minutes – you’re almost there!
5. Cheese, Please: Lower the heat and stir in the Kefalos Cheddar until it’s all melted and the soup is creamy, cheesy perfection.
6. Garnish and Go: Ladle into bowls, top with a handful of fresh coriander, a few crunchy sourdough croutons, and a final sprinkle of Kefalos Cheddar (because why not?).
7. Optional: Add a squeeze of fresh lime for a little citrus zing.

Perfect for:

✅ Chilly autumn nights
✅ Chasing away the sniffles
✅ Impressing friends with your soup skills