Instructions
- 1
Finely chop the onion and mince the garlic cloves.
- 2
Drain the canned corn well.
- 3
Heat the vegetable oil in a pot over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent, about 3-5 minutes.
5 min - 4
Add the drained corn and stir well. Let it sauté for another 2 minutes.
2 min - 5
Stir the vegetable broth powder into the water until completely dissolved.
- 6
Pour the prepared vegetable broth into the pot with the corn and onions. Bring the soup to a boil.
- 7
Reduce the heat and let the soup simmer gently for about 5-7 minutes for the flavors to combine.
7 min - 8
Remove the pot from the heat and blend the soup with an immersion blender until creamy. If you want a particularly smooth soup, you can pass it through a sieve.
- 9
Season the soup with salt, pepper, and paprika powder.
- 10
Serve the hot corn soup immediately, optionally garnished with fresh herbs, e.g., parsley.