Corn Soup with Rosemary

Ingredients:


500 g of frozen Corn (if not available, use canned corn)
1 medium Potato
1 medium Carrot
1 small Onion
2 Mushrooms
1 Magi vegetable broth
2 tbs of dried Rosemary
2 tbs of Olive oil
2 cups of Water
2 tbs of lemon juice
Salt
Black Pepper
Preparation:


Cut the onion, the carrots, the mushrooms, and the potato into small cubes
Heat the olive oil in a pot
Add the onions, then carrots and finally the potato, corn and mushrooms
Stir well the above vegetables
Add half of the Rosemary into the mix and stir well until you smell the rosemary
Now add the lemon juice and the broth
Keep the whole mix on the stove at low heat until the vegetables drain out of water
Then add the salt and the black pepper
Stir again and then add water
Let the mix boil and then let it cook well on low heat for about 20-25 min
Use the mixer for blending the soup and poor it again in the pot
Add the remaining rosemary and put the mix on the stove for 10 min
Add extra lemon juice as needed...

Enjoy!

Benefits: Corn is high in fiber. This popular food is a surprising source of several vitamins, including folic acid, niacin, and vitamin C. The folic acid in corn is now known to be an important factor in preventing neural-tube birth defects.