Vegan, gluten-free, lactose-free cream of corn soup

Finely chop the red onion, sauté it in oil until translucent, then add the crushed garlic.

Shell the cooked corn, add the spices, and pour in just enough broth to cover it. After it boils, cook for another ten minutes.

Blend the mixture with an immersion blender, then press it through a sieve, and add the remaining broth. Bring it to a boil again, and if necessary, add more salt.