This is a super tasty potato and corn soup that you can cook in a pressure cooker, instant pot or just in a regular soup pot on the your stove top! This quick and easy no oil soup recipe is hearty and full of flavor! Best of all it is 100% plant based vegan with no cholesterol. Ideal for anyone following a high carb low fat diet such Dr John McDougall Starch Solution! This recipe will serve about 4 people and freezes well too :-) Print recipe from my website at: http://www.cookingwithplants.com/recipe/lemon-spiked-potato-corn-soup/ Recipe by Cooking With Plants Ingredients: 1 tsp celery seeds 1 tbs dried parsley 1 tsp fennel seeds 1 tsp ground sage leaves 5 bay leaves Salt and pepper to taste... I used: 2 tsp coarse celtic sea salt 1/4 white pepper 3 cloves garlic (or more to taste) 1/2 cup pearl barley 3 lemons juiced (approx. 1/2 metric cup) 1 large chopped onion 6 large potatoes, cubed 2 corn cobs, kernels removed (approx. 1 1/4 metric cups) 1 litre of water (1 quart) OPTIONAL EXTRAS: 1/2 cup nutritional yeast flakes 1 tsp hot chili flakes Enjoy xx CHECK OUT MY COOKBOOKS AT: http://bit.ly/mycookbooks FOLLOW ME ON: YOUTUBE SUBSCRIBE HERE: http://bit.ly/CookingWithPlants BLOG: http://www.cookingwithplants.com/ FACEBOOK: http://www.facebook.com/Cookingwithplants PINTEREST: https://www.pinterest.com/cookingplants/vegan-recipes/ INSTAGRAM: @cookingwithplants I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives - to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at http://amzn.to/1MgHoDy And I also read The China Study: http://amzn.to/1MgHsDt