Capture the essence of summer with this delightful and creamy corn soup! This recipe offers a healthy twist on the classic corn cream soup, using wholesome ingredients and no cream or butter. It’s the perfect blend of simplicity and taste, making it a hit with both kids and adults alike.

Corn, the star ingredient of this recipe, is not only delicious but also packed with nutrients. Rich in fiber, vitamins, and minerals, corn supports digestive health and provides a good source of energy. It’s particularly high in Vitamin B6, which plays a crucial role in energy metabolism, and folate, which is essential for cell function and tissue growth. Additionally, corn is loaded with antioxidants, particularly lutein and zeaxanthin, which are beneficial for eye health. Incorporating corn into your diet can help keep your meals nutritious while satisfying your taste buds.

Now, let’s dive into this comforting and flavorful corn soup!

Ingredients:

• 2 cups (275 g) fresh or frozen corn
• 200 g diced potato
• 120 g sliced leeks
• 80 g diced onion
• 2 cloves garlic
• 2 tbsp. olive oil
• 3 cups homemade chicken broth (or vegetable broth)
• 25 g fresh parsley, for garnish
• 1 tsp. salt
• Black pepper, to taste

Directions:

1. Start by heating olive oil in a large saucepan over medium-high heat.
2. Add the diced onions, sliced leeks, and sliced garlic. Sauté until the vegetables become translucent and fragrant.
3. Incorporate the fresh or frozen corn and diced potatoes into the pot. Season the mixture with salt and black pepper. Continue sautéing for an additional 2 to 3 minutes, allowing the flavors to meld.
4. Pour in homemade or store-bought chicken or vegetable broth, bring the soup to a gentle simmer. Allow it to simmer for approximately 30 minutes, allowing the ingredients to tenderize and the flavors to develop.
5. Blend the soup to a smooth and velvety cream consistency.
6. Optionally, blend one cup of the creamy base with a generous amount of fresh parsley to create a vibrant green parsley soup for garnish.
7. To serve, ladle the creamy corn soup into serving plates. Swirl a dollop of the green parsley soup on top of each serving, creating a visually stunning contrast of colors.

Prep Time:

• 30 minutes Prep
• 30 minutes Simmering

Nutritional Information (Per 1 Serving):

• Energy: 204 calories
• Protein: 4.16 g
• Fat: 7.49 g
• Carbohydrates: 33.79 g
• Fiber: 4 g

Storage:

• Store any leftover corn soup in an airtight container in the fridge for up to 3 days.

Notes:

• Customize the soup by adding other seasonal vegetables or herbs according to your taste preferences.
• This recipe is vegetarian and can easily be made vegan by using vegetable broth instead of chicken broth.