Recipe from Kate Logan
0 (0)
Cook time: 1 h. 20 min
Servings 3
Updated 05.04.2023
After climbing to the slopes of the volcanoes, you will like this soup immensely, but nothing stops you from cooking it at home without dangerous adventures but with an unusual flavor experience.


  • Potatoes
    18 pcs.
  • Whole kernel corn
    3 pcs.
  • Bulb onion
    3 pcs.
  • Carrot
    3 pcs.
  • Milk (3.5%)
    3 cups
  • Cheese
    24 oz.
  • Salt and ground black pepper
    to taste
  • Spices
    to taste
  • Vegetable oil
    6 tbsp.
  • Peas
    9 oz.

Nutrition facts per serving

  • Calories

    438 kcal

  • Protein

    12 g

  • Fat

    9 g

  • Carbohydrates

    66 g


  • Wash and peel the vegetables. Finely dice the carrots and potatoes, and chop the onion. Remove kernels from the corn cobs.

  • Grease a heavy-bottomed saucepan with vegetable oil, in addition to red pepper. Fry the chopped onion in it until golden brown.

  • Add the potatoes and corn kernels. Approximately five minutes of frying are required. Then add the peas and carrots.

  • Pour in hot water. Cook over low heat for an hour, and add the salt for 30 minutes before done. Before serving, add milk to the dish and mix well. If you prefer more homogeneous and delicate textures, you can use a blender and puree your soup until smooth. Season with pepper and sprinkle with parsley.

  • Pour the hot soup into plates, and add grated cheese. Decorate the soup before serving as you like. It can be greens, for instance.


  • You can replace the raw corn kernels with canned ones.

  • Any kind of peas is good for soups, except for chopped peas as they can stick while boiling.

  • To judge the quality of a potato, cut it in half and rub the halves together. If there are drops of water between the halves, they are low in starch - they're perfect for a salad. If the halves stick together, they're starchy - these are better for mashed potatoes and baked potatoes. For example, use large yellow potatoes, preferably young varieties.

Bon Appetit!

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