Corn Soup with Vegetables

Steps

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1. 1
   Gather all ingredients. Remove the kernels from the corn ears and set aside.
   ≈0:20
2. 2
   Wash and prepare vegetables. Trim the zucchini ends and chop into large pieces. Wash the carrots, keeping the skin on, and chop into large chunks.
   ≈1:10
3. 3
   Peel the potatoes and place them in water to prevent browning. Cut them into similarly sized chunks as the carrots.
   ≈1:51
4. 4
   Remove the seeds from the jalapeño pepper and slice it into strips.
   ≈2:47
5. 5
   Slice the cabbage into pieces.
   ≈3:07
6. 6
   Heat oil in a pot, add a slice of onion, and sauté briefly.
   ≈3:21
7. 7
   Add the corn kernels and cook until partially tender.
   ≈3:56
8. 8
   Add the carrots and jalapeño strips, season with salt, and simmer gently.
   ≈4:10
9. 9
   Blend the tomatoes, onion, garlic, and salt with water to make a smooth sauce.
   ≈4:27
10. 10
    Pour the blended tomato sauce into the soup. Add black pepper and cumin for flavor.
    ≈5:16
11. 11
    Bring to a boil, add the potatoes, zucchini, and cabbage. Stir in the fresh cilantro and continue cooking until all vegetables are tender.
    ≈6:04
12. 12
    Roast the serrano pepper over heat until charred and blackened.
    ≈6:29
13. 13
    Add the roasted pepper to the soup. Leave uncovered and continue cooking until the soup reaches full flavor.
    ≈6:45
14. 14
    Ladle the soup into bowls and let cool slightly before serving. Enjoy with tortillas if desired.
    ≈6:59