- 5 Ears Fresh Sweet Corn (Or Frozen Corn, 2 1/5 Cups)
- 1 Medium Onion, chopped
- Olive Oil, 1 Tsp
- Salt, ½ Tsp
- ½ Medium Yukon Gold Potato, chopped
- Vegetable Stock, 2-3 Cups
- 2 ½ Cloves Garlic, minced
- Cumin, 1 Tsp
- Chili Powder, 1 Tsp
- A Pinch Of Cayenne Pepper
- Black Pepper, 1/4 Tsp
- Serving Size: 4
- Calories: 128.7
- Carbs: 26.8
- Fat: 2.3 g
- Protein: 4.1 g
- Sodium: 280.9 mg
- Sugar: 6.2 mg
Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.
Heat the oil in a large pot over medium heat. Add the onion and garlic, sauté for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.
Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.
Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!
Kindly Submitted by “The Picky Eater”
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