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