Corn cream soup Recipe

Peel the onion and chop finely. Remove the peel from the carrots and potatoes and cut them both into small cubes of the same size. This is necessary so that the vegetables can be cooked at the same time.

Heat the olive oil in a saucepan and simmer in the chicken spice mixture for 1-2 minutes. Add the finely chopped onion and after 5 minutes cut into cubes and potatoes. Add water, a cube of broth to the vegetables and boil for 20 minutes, until fully cooked.

Finally, add the canned corn and boil for another 7-8 minutes. It is also possible to use raw corn or frozen, although in this case you will have to cook the soup a little longer, 10-15 minutes. We blend the finished soup until a homogeneous mass is obtained. We put the cream soup on portioned plates and decorate with herbs.