Ingredients

• - 300 g canned corn
• - large white onion
• - 2 cloves of garlic
• - 2 tbsp butter
• - 500 mL vegetable stock
• - juice of a lemon
• - salty
• - fresh or dried oregano

Directions

• Melt the butter in a pan.
• In the meantime, chop the onion and press the garlic into the pan when the butter has melted. Cook for about 5 minutes until soft.
• Drain the corn and add to the pan, leaving 2 tablespoons for later. Fry for about 3 minutes. Add the stock to this.
• Let the soup cook for 10 minutes.
• Puree with a hand blender as smooth as possible.
• Grab a sieve and a bowl. Pour the soup through the sieve so that the corn skins remain. Let it drain well.
• Add some salt to taste and top with some oregano and 2 tablespoons of corn.
• Enjoy.

Notes

Nutrition

Photos