Easy to make, light yet satisfying, with a universally appealing taste. Gluten-free and vegan-friendly.

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  1. 2 ears organic corn, husks removed
  2. 2 cups / 480 ml water
  3. ½ tsp. / 2½ gm butter
  4. ½ cup / 50 gm potato, diced
  5. 1 medium-sized onion, diced
  6. 1 clove garlic, chopped
  7. 4 oz. / 120 gm plain organic soy or Greek yogurt
  8. 1 hot pepper, finely chopped


  1. Boil water in a pot. Simultaneously, cut the kernels from the corn cob into a bowl or container.
  2. Place the cobs in the water and allow them to simmer there into a broth, ideally 15-30 minutes, after which remove the cobs from the broth. Meanwhile, prepare all the other ingredients.
  3. Heat the olive oil and butter in a skillet over medium-high heat. Add the potatoes and stir until they are well-coated;.continue to sauté until nearly cooked.
  4. Add the hot pepper, onion and garlic and sauté for another 1 minute.
  5. Add the potato mixture and corn kernels to the broth and simmer for another 2-3 minutes.
  6. For a nice twist, puree half of the soup and add it to the other half.
  7. It will then have a combined smooth and chunky texture. Add in the yogurt. Season with pepper and salt and serve hot.

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Comments 21

  1. Responses to some questions below:
    Nutrition information will be forthcoming in the not-to-distant future.
    Frozen sweet corn can be used – this is generally organic, but do check, as the market is constantly changing.
    Lactose-free yogurt substitues include organic soy yogurt (i.e. Wildwood) or soymilk curdled with lemon juice (1/2 cup milk to 1 tsp juice). If you don’t want soy, then mix a good protein-rich flour (i.e. chickpea) with an equal amount of oil (here, I would suggest 2 tsp of each), and cook it with the soup to let it thicken.

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