Harvest Zucchini & Corn Soup

Posted by Donna-Marie Pye on

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

DOWNLOAD RECIPE CARD

Ingredients...

  • 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

Method...

  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.

Relish Recommends These Tools For This Recipe:

 


Share this post



← Older Post Newer Post →


  • 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?
    Thanks!

    Tammy on

Leave a comment

Please note, comments must be approved before they are published.