Corn off the Cob Soup
Corn off the cob soup with fresh corn, potatoes, broth, and seasonings.
Servings 6 servings
- 1 tbsp olive oil
- 1/2 cup onion diced small
- 2 tbsp minced garlic
- 1/2 tsp cumin
- 4 cups corn fresh or frozen
- 2 potatoes peeled and diced
- 4 cups vegetable broth
- 3/4 cup milk
- 1 tbsp dried parsley
- salt and pepper
Heat olive oil in a stock pot. Add onion and cook until tender.
Add garlic and cumin and cook until fragrant.
Add in corn, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes or until potatoes are tender.
Add in milk and parsley and cook an additional 5 minutes until heated through. Add salt and pepper to taste.
Calories: 197kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 650mg | Potassium: 594mg | Fiber: 4g | Sugar: 8g | Vitamin A: 655IU | Vitamin C: 15.9mg | Calcium: 70mg | Iron: 3mg