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:

1. Heat olive oil in a large stockpot over medium-high heat. Saute onions until softened.
2. Add garlic and cumin and cook for 1 minute or until fragrant.
3. Add corn, potatoes, and vegetable broth.
4. Bring to a boil and then reduce heat to a simmer. Simmer for 20 minutes or until potatoes are tender.
5. Add milk and parsley. Heat through, about 5 more minutes. Salt and pepper to taste.

Recipe from Mostly Homemade Mom