Mısır Çorbası | Turkish Cream of Corn Soup

Finely chop the onion and garlic cloves. Peel the potato and cut into small cubes of approx. 1 cm. Drain the sweetcorn in a sieve and rinse briefly with cold water.

Heat the olive oil in a large soup pot over medium heat. Sauté the diced onion for 2–3 minutes until translucent. Add the garlic, potato cubes, and ground cumin, and sauté while stirring for about 1 minute until the spices are intensely fragrant.

Add the drained corn to the pot (set aside about 2 tablespoons of corn kernels for the later garnish). Pour in the vegetable broth, season with salt and black pepper, and bring to a boil.