1 teaspoon olive oil
1⁄2 cup onion (1⁄2 medium), diced medium
1 teaspoon minced garlic (1 clove)
1⁄2 teaspoon ground cumin
4 cups fresh corn kernels (2 to 3 ears)
21⁄2 cups unpeeled red potatoes (2 large), diced medium
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
1 quart vegetable stock
3⁄4 cup 1% milk
1 teaspoon chopped cilantro
- Heat the oil in a 6- or 8-quart stockpot and saute onions, garlic, and cumin over medium heat for 5 minutes or until the onions are translucent.
- Add the corn, potatoes, salt, pepper, and stock. Bring to a boil. Reduce to a simmer and cook for 20 minutes or until the potatoes are soft.
- Add the milk and cilantro and stir to heat through. Serve with a garden-fresh salad.
NUTRITION FACTS Serving Size: About 1 cup
Servings Per Recipe: 8
Amount Per ServingCalories: 137
Calories from fat: 21 (15% of tot cal)
% Daily Value* Total Fat 2g 4%
Saturated Fat 1g 3%
Cholesterol 3mg 1%
Sodium 440mg 18%
Total Carbo 28g 9%
Dietary Fiber 3g 14%
Vitamin A 28%
Vitamin C 24%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending upon your caloric intake.
Have fun and enjoy making soups for your kids.