Corn and Jalapeño Soup

• 1 ½ onions, grated
• 5 ½ cups drained canned corn
• 3 tbsp.

In a tall pan, sauté the onions and corn in sunflower oil over medium-high heat. Add the whole habanero, sauté for a moment, and then take it out of the pan. If you find habanero too spicy, substitute a less spicy chili. Deglaze with 4 cups of the vegetable stock and simmer for 20 minutes. Transfer the soup to a blender with the remaining 2 cups of the vegetable stock and the jalapeño liquid or