Corn Soup

| By Kristin Kirkpatrick, MS, RD, LD, Jim Perko Sr. CEC, AAC

Corn is loaded with fiber and antioxidants. Mix it with this easy vegetable broth for a healthier spin on creamy comfort food.


  • 2 cups onion, chopped
  • 2 tbsp garlic, chopped, plus 2 teaspoons
  • 1/2 tsp black pepper
  • 2 cups celery, chopped
  • 2 cups carrots, chopped
  • 3 3/4- cup sweet potatoes, chopped
  • 4 cups low-sodium vegetable stock
  • 2 cups water
  • 3 cups frozen corn
  • 1 tbsp parsley, chopped


In a soup pot on low heat add onions and cover and cook until translucent. Add garlic and cook, then add pepper, celery, carrots, sweet potato, stock and water. Bring to a boil and then simmer until vegetables are cooked.Blend soup with immersion blender until small particles remain.Add corn and parsley and mix well.