Ingredients:
- 2 Tbsp vegetable oil
- 1 poblano pepper without seeds and thinly sliced
- 1 medium onion sliced
- 2 cloves of garlic roughly chopped
- 5 corn husks
- 4 medium potatoes cubed
- 1 tsp of salt
- In a large pot add the oil and the sliced poblano chile. Leave it there until it begins to soften. Add the onion and garlic. Leave for five more minutes or until you see that the onion is translucent.
- Add the corn kernels, potatoes, salt and cover with water, add the salt and cover. Leave for 10-15 minutes or until the vegetables are cooked.
- With a ladle, add about one-third of the vegetables and liquid into the container of a blender. Blend until fully liquefied and well integrated. Return to the pot with the rest of the vegetables. If you need more liquid, add a little more water. Check for seasoning and adjust if necessary.
- Serve with a drizzle of olive oil, pumpkin seeds, corn kernels, sprouts or chopped cilantro. Finish with sea salt and pepper.
Per serving: 135 calories, 4 g fat (3 g sat), 4 g protein, 20 g carb, 403 mg sodium, 1 g sugars, 4 g fiber
