Cut the mushrooms in half lengthways. Heat a large casserole pot or saucepan over a medium heat. Thinly slice the onions and garlic.

Season the mushrooms with salt and pepper and add to the pan with a shot of oil, cut-side down. Cook for 7-8 mins until golden brown.

Remove the mushrooms from the pan and add ¾ of the onions and all of the garlic. Cook for 5-6 mins until lightly sweated, season with salt and tip in the chipotle paste. Cook for another 3-4 mins, then add the veg stock. Bring to a bare simmer and return the mushrooms to the pan. Cook for 18-20 mins.

Meanwhile, slice the corn from the cobs, cut the tortillas into 1cm strips and finely shred the cabbage. De-seed and dice the tomatoes and thinly slice the radishes. Finely chop the whole bunch of coriander, stalks and all.

Once the soup has had 20 mins, drop in the corn and cook for a further 4 mins. Add the cabbage to the pot and warm through. At the last minute, stir through ¾ of the coriander and add the juice of two limes. Season with salt and pepper and divide between warm bowls.

Top with the remaining raw onion, feta, radishes, diced tomatoes, jalapeños, remaining limes and sliced tortillas.