Harvest Zucchini & Corn Soup

Posted by Donna-Marie Pye on

Watch our Youtube Video on How Easily Remove Corn From The Cob



  • 1 tbsp butter or vegetable oil
  • 1 cooking onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 zucchini, about 10 cm long, trimmed and diced
  • 2 cups corn (from 2 cobs)
  • 4 cups vegetable stock
  • Juice of 1 lime
  • ¼ cup finely chopped cilantro
  • ½ cup cream (35%), optional
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper


  1. In a stock pot, heat the butter or oil over medium heat. Add the onion and cook 2 to 3 minutes until softened and translucent.
  2. Add the garlic and oregano and cook 1 minute longer until the garlic starts to turn colour.
  3. Add zucchini and corn. Cook 5 minutes, stirring frequently. Add stock and bring mixture to a boil. Reduce heat and simmer, cooking for 10 to 15 minutes. Add lime juice and cilantro. Stir to combine.
  4. Using an immersion blender; puree the soup until smooth. Add the cream (optional) and smoked paprika (optional) if using. Season with salt and pepper to taste. If the soup is too thick, add a little more stock.

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  • Quick question…the recipe says to purée it at the end but the picture of the soup looks like it isn’t puréed?? Do I set aside some of the veggies to add after I purée the soup?

    Tammy on

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