Mısır Çorbası | Turkish Corn Soup

Peel the potatoes and cut them into approx. 1.5 cm cubes. Finely chop the yellow onion and garlic cloves. Drain the sweet corn and set aside about 3–4 tablespoons of the corn kernels for later garnishing.

Heat the olive oil in a large pot over medium heat. Sauté the chopped onion and garlic for 2–3 minutes until translucent. Briefly toast the ground cumin until fragrant.

Add the potato cubes and the remaining sweet corn to the pot, stir briefly, and pour in the hot vegetable broth. Season with fine table salt and ground black pepper.