Creamy Sweet Corn and Maggie Soup

1In a large pot, heat some oil over medium heat and sauté the chopped onion (1) and minced garlic (2 cloves) until fragrant.

2Add the diced carrot (1) and potato (1) to the pot and cook for a few minutes until slightly softened.

3Pour in the vegetable broth (4 cups) and bring it to a simmer.

4Add the sweet corn kernels (2 cups) to the pot and let it cook for about 10 minutes until the vegetables are tender.

5Break the Maggie noodles into smaller pieces and add them to the pot.

6Season the soup with cumin powder (1 teaspoon), paprika (1 teaspoon), turmeric, dried thyme (½ teaspoon), and nutmeg (¼ teaspoon). Stir well to combine all the flavors.

7Pour in the milk (1 cup) and cream (½ cup), stirring continuously to incorporate.

8Let the soup simmer for another 5-10 minutes until the noodles are cooked and the soup thickens slightly.

9Taste and adjust the seasoning as needed.

10Serve the creamy sweet corn (2 cups) and Maggie soup hot, garnished with fresh parsley leaves.