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🍽️ Creamy Corn Soup

206 kcal · 30 min · 4 servings

Ingredients

• 2 onions (chopped)
• 1 clove of garlic (chopped)
• 1 medium-sized potato (peeled and finely diced)
• 1 tbsp sunflower oil
• 1 tbsp butter
• 600 ml vegetable broth
• salt
• pepper (from the mill)
• 300 ml milk
• 400 g corn (from the can)
• 2 tbsp chopped parsley

Instructions

1. 1. Heat a large pot over medium heat.
2. 2. Melt the butter in the pot.
3. 3. Add the oil to the butter.
4. 4. Add the diced onion to the pot.
5. 5. Add the chopped garlic.
6. 6. Add the small-cut potatoes.
7. 7. Sauté the vegetables briefly.
8. 8. Wait until the vegetables become soft.
9. 9. Pour the vegetable broth into the pot.
10. 10. Bring the mixture to a boil.
11. 11. Let the soup simmer gently for 15 minutes.
12. 12. Stir in the milk.
13. 13. Stir in the corn.
14. 14. Cook the soup for another 5 minutes.
15. 15. Season the soup with salt to taste.
16. 16. Season the soup with pepper to taste.
17. 17. Serve the soup immediately.
18. 18. Garnish the soup with fresh chopped parsley.

Nutrition per serving

• kcal: 206
• Protein: 7 g · Fett/Fat: 10 g · Carbs: 22 g