Corn Soup

Thanks to the natural starch of potatoes and sweet corn, this soup achieves a velvety texture without needing heavy cream.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1 medium onion, diced (110 g) · 44 kcal in the whole recipe
• 1 medium potato, peeled and diced (150 g) · 116 kcal in the whole recipe
• 2.5 cups sweet corn kernels, fresh or frozen (400 g) · 340 kcal in the whole recipe
• 1 2/3 cups low-fat milk (400 g) · 180 kcal in the whole recipe
• 3 cups water, salt, and freshly ground black pepper to taste

Method

1. Heat 1 tablespoon of olive oil in a pot and sauté 1 chopped onion over medium heat until softened.

   

2. Add 1 diced potato and 400 g of corn kernels to the pot, stir-frying for 2 to 3 minutes.

   

3. Pour in 3 cups of hot water, season with salt and black pepper, and simmer for 15 minutes until the potatoes are tender.

   

4. Partially blend half of the soup with an immersion blender, stir in 400 g of low-fat milk, and simmer gently for 5 more minutes before serving warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.