Corn Jalapeño Soup

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.

Heat the oil in a pan, add the onion, and sauté for 5-7 minutes over medium heat until soft.

Stir in the potatoes and jalapeños to taste and cook for another 3 minutes.

Add 400ml of the reserved corn liquid (or water), soy milk, vegetable bouillon cube, and corn kernels. Season with salt and pepper to taste.

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.