Heat the oil in a large soup pan and gently fry the onion until soft (approx 5 minutes). Add the garlic and gently fry for another 2 minutes. Add ¼ cup of vegetable stock to the pan. Bring to a boil, reduce heat and simmer for 10 minutes. Add the cumin and diced sweet potato and simmer a further 10 minutes. Season to taste and add the corn and remaining stock. Simmer approximately 10 minutes.

Remove soup from heat and let cool slightly. Transfer half of the soup to a blender or food processor and blend until smooth. Stir the smooth soup into the pan and mix together with the chunky remaining soup and gently stir Serve into warm bowls with lime wedges on the side.

Mix first 4 ingredients. Spread mixture on split English muffins. Bake at 400 degrees until golden brown; top with shredded cheese. Return to oven until cheese melts. Serve with a garden salad.