Corn Soup
Corn Soup—it's energizing, satiating, and so dang delicious.
Ingredients
- 2 teaspoons olive oil
- 1 small onion chopped
- 1 small carrot diced
- 1 small potato peeled and diced
- 2 cloves garlic minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 4 cups chicken broth
- 6 cups corn kernels fresh or frozen
- Salt and pepper to taste
- Fresh parsley or cilantro leaves chopped (for garnish)
- Lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and diced potato. Cook for about 5 minutes until they begin to soften.
- Stir in the minced garlic, onion powder, oregano, and thyme; cook for 30 seconds. Pour in the chicken broth and add the corn kernels. Season with salt and pepper. Bring the soup to a simmer.
- Allow the soup to simmer for 15 minutes until the vegetables are tender. Use an immersion blender to purée part of the soup, leaving some corn whole for texture.
- Taste and adjust seasoning if needed. Garnish with chopped parsley or cilantro and a squeeze of lemon. Serve warm.
Nutrition
Calories: 172kcalCarbohydrates: 34gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 928mgFiber: 5g
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