Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups vegetable broth
- 1 medium potato peeled and diced
- 5 cups corn kernels fresh or frozen
- Salt to taste
- Black pepper to taste
- 3 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and dried herbs, sautéing until onion is translucent, about 5 minutes.
- Pour in vegetable broth, add diced potato, and bring to a simmer.
- Add corn kernels to the pot. Season with salt and pepper. Simmer for 20 minutes, or until potatoes are tender.
- Remove from heat. Optional: Use an immersion blender to lightly purée the soup for a creamier texture. Stir in chopped parsley. Serve hot.
