Corn Off the Cob Soup
What you need:
- 1 tsp. olive oil
- 1 small onion, diced finely
- 2 Tbsp. minced garlic
- 1/2 tsp. cumin
- 4 cups corn -- roughly 3 cans drained (fresh or frozen is 100% okay too!)
- 2 potatoes, diced (peeled if you prefer)
- 4 cups vegetable broth
- 3/4 cup milk
- 1 Tbsp. dried parsley
- Salt and pepper
Directions:
- Heat olive oil in a large stockpot over medium-high heat. Saute onions until softened.
- Add garlic and cumin and cook for 1 minute or until fragrant.
- Add corn, potatoes, and vegetable broth.
- Bring to a boil and then reduce heat to a simmer. Simmer for 20 minutes or until potatoes are tender.
- Add milk and parsley. Heat through, about 5 more minutes. Salt and pepper to taste.
Recipe from Mostly Homemade Mom