Mexican Vegetarian Posole with Beans and Polano Peppers

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Dice the carrot, zucchini, onion and sweet green peppers and set aside.

Finely chop the garlic.

Juice the lime and set aside.

In a saucepan heat the oil over medium heat.

Add the onion and garlic and sautee until softened.

Add the sweet pepper, zucchini,carrot and thyme.

Add the spices and continue to sautee until the vegetables are softened and the spices are toasted.

Add the hominy, white beans, chopped tomatoes, honey and correct amount of stock.

Bring to the boil and then reduce and allow to simmer on low.

Thinly slice the raddishes.

Finish the soup with lime juice and top with sliced of raddish, serve in bowls.