Served with hot crusty bread, and perhaps with some mushroom pâté, this soup makes a rich, delicious, well-balanced meal.

Serves 4–6

INGREDIENTS

• 4 large corn cobs, shucked and silks discarded (or 4 cups frozen corn)
• 2 tbsp. sunflower oil
• 1 large white onion, chopped
• 2 medium potatoes, chopped
• 1–2 jalapeño chiles, chopped
• 2 cups soy milk
• 1 vegetarian bouillon cube
• Sea salt and black pepper
• Chopped fresh parsley, to garnish

INSTRUCTIONS

1. If using fresh corn, put the corn cobs in a large saucepan in boiling water and simmer for 10–12 minutes until tender. Cool, reserving the cooking liquor. Using a sharp knife, remove the corn kernels.
2. Heat the oil in a saucepan, then add the onion and cook for 5–7 minutes over medium-high heat until soft.
3. Stir in the potatoes and the jalapeño, to taste, and cook for 3 minutes more.
4. Add 1 3/4 cups of strained reserved corn cooking liquor or water, the soy milk, bouillon, and corn.
5. Season to taste with salt and pepper.
6. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender but still retaining their shape.
7. Serve garnished with chopped parsley.
8. Served with hot crusty bread, and perhaps with some mushroom pâté, this soup makes a rich, delicious, well-balanced meal.