Corn Jalapeño Soup
A nutritious and balanced corn and jalapeño soup, perfect when served with warm crusty bread.
Ingredients
Contains Soy
Directions
- Mark step 1 done
If using fresh corn, place the corn cobs in a large pot of boiling water and cook for 10-12 minutes. Let them cool, reserve the cooking liquid, and cut the kernels off the cobs with a sharp knife.
- Mark step 2 done
Heat the oil in a pan, add the onion, and sauté for 5-7 minutes over medium heat until soft.
- Mark step 3 done
Stir in the potatoes and jalapeños to taste and cook for another 3 minutes.
- Mark step 4 done
Add 400ml of the reserved corn liquid (or water), soy milk, vegetable bouillon cube, and corn kernels. Season with salt and pepper to taste.
- Mark step 5 done
Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender but still firm. Sprinkle with chopped fresh parsley before serving.
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