1 lb lean beef, cut into small chunks
1/2 cup olive oil
2 medium chopped onions
1 cup chopped parsley
1. Remove corn kernels from cobs and reserve cobs.
2. Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric, cook for about 1 or 2 minutes more.
3. Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes. Relmove and discard cobs. Add corn, salt, and pepper to soup, & simmer for 15 minutes more.
4. Puree soup until smooth. Garnish with cilantro.