Light, comforting, and one of those soups that tastes way richer than it actually is. Perfect when you want something warm but not heavy.
🧺 Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 cup skim milk
- 1 tsp olive oil
- Salt & pepper to taste
- Fresh herbs (parsley or cilantro) for topping
👩🍳 Instructions
1️⃣ Heat olive oil in a pot over medium heat. Add onion and garlic. Cook until soft and fragrant (about 5 minutes).
2️⃣ Stir in corn and cook 2–3 minutes to bring out the sweetness.
3️⃣ Pour in broth. Bring to a boil, then reduce heat and simmer 15–20 minutes.
4️⃣ Blend the soup until smooth using an immersion blender (or blend half if you like texture).
5️⃣ Stir in skim milk and heat gently — don’t boil.
6️⃣ Season with salt and pepper. Top with fresh herbs and serve warm.
🧮 WW Points (Unified System)
Makes 4 servings
| Per Serving | WW Points |
|---|---|
| Corn soup | 3 points |
🔁 Easy Add-Ins
- Black beans (½ cup total): adds fiber & protein
- Diced chicken breast: makes it more filling
(just adjust points depending on amount)
