Soup Malunggay
Ingredients
2 cloves garlic
½ onion chopped
1 Tbsp olive oil
1 C. corn
reserve the husk
4 C. water
2 C. malungai leaves
freed from vines
Preparation
In a saucepan heat oil browning the garlic, add onion and saute until translucent. Add water, shredded corn and husk. Bring to boil and simmer for 15 minutes. Remove the the corn husk and add malunggay leaves. Simmer for 1 minute. Turn off heat. Using a food processor, blend half of the soup until leaves and corn kernels are blended. Bring back to simmer with remaining soup for 2-3 minutes. Taste for seasoning and serve.
