Corn and Malunggay Soup

The sweet taste of fresh young corn plus the whole nutrients of the malunggay gives you a comforting sip.

Ingredients:
1 1/2 cups white corn, shredded
1 cup malunggay leaves, cleaned
2 to 3 cups chicken broth
2 teaspoons garlic, minced
1 small onion, chopped
2 tablespoons extra virgin olive oil
salt and pepper to taste

Cooking procedure:
1. Heat a cooking pot then pour-in olive oil.
2. When the oil becomes hot, saute the garlic and onions.
3. Put-in the shredded corn and stir.
4. Pour-in chicken broth and let boil. Simmer for 8 to 10 minutes.
5. Add salt and ground black pepper then cook for 2 minutes more.
6. Put-in the malunggay leaves. Stir and simmer for 2 minutes more.
7. Turn-off heat and transfer to a serving bowl.