Vegan Zucchini and Corn Soup

Dive right into this delectable Vegan Zucchini and Corn Soup, a delightful amalgamation of nutrition and taste. If you’re hunting for an appetizing and healthful treat that simultaneously appeases your palate and boosts your well-being, look no further. The unique blend of zucchini and corn ensures a symphony of flavors with every spoonful.

Ingredients:

• Zucchinis: 2 medium-sized (approx. 1lb [450g])
• Corn kernels: 1 cup (150g)
• Vegetable broth: 4 cups (950ml)
• Onion: 1 medium-sized, finely chopped (approx. 150g)
• Garlic cloves: 3, minced
• Olive oil: 2 tablespoons (30ml)
• Fresh basil: 1/4 cup, chopped
• Salt: to taste
• Black pepper: to taste
• Coconut milk: 1/2 cup (120ml) for creaminess

Preparation and Cooking Time: About 30 minutes.

Serves: 4.

Nutritional Facts Per Serving:

• Calories: 125kcal
• Proteins: 3g
• Carbohydrates: 20g
• Dietary Fiber: 3g
• Fats: 5g
• Vitamin C: 35% of Daily Value
• Potassium: 10% of Daily Value
• Iron: 7% of Daily Value

Instructions:

1. Start by washing and chopping the zucchinis into medium-sized chunks.
2. In a deep pot, heat the olive oil over medium flame.
3. Add in the finely chopped onions, sautéing them until translucent.
4. Introduce the minced garlic next and cook it for a couple of minutes.
5. Pour in the vegetable broth, ensuring it’s at room temperature.
6. Now’s the time to add the zucchinis and corn kernels into the pot.
7. Season with salt, pepper, and let the soup simmer for about 20 minutes or until the zucchinis are tender.
8. Once done, blend the soup mixture using a hand blender until smooth.
9. Add in the coconut milk and give the Vegan Zucchini and Corn Soup a good stir.
10. Finish it off with a sprinkle of fresh basil and adjust the seasoning if required.

Tips:

1. Opt for fresh corn kernels over frozen for that burst of sweetness.
2. If you prefer your soup a little chunky, blend it for a shorter duration.
3. Consider garnishing with some roasted corn kernels or vegan croutons for an added crunch.

Serving Suggestions:

• This Vegan Zucchini and Corn Soup tastes divine when served hot.
• Paired with a slice of crusty whole grain bread, it elevates the entire meal experience.
• Garnish with a sprig of fresh basil or a drizzle of coconut cream for a gourmet touch.

VEGAN ZUCCHINI AND CORN SOUP

Dive right into this delectable Vegan Zucchini and Corn Soup, a delightful amalgamation of nutrition and taste. If you’re hunting for an appetizing and healthful treat that simultaneously appeases your palate and boosts your well-being, look no further. The unique blend of zucchini and corn ensures a symphony of flavors with every spoonful.

5 from 2 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

VEGAN ZUCCHINI AND CORN SOUP

Amount per Serving

Calories

125

% Daily Value*

Fat

 

5

g

8

%

Potassium

 

10

mg

0

%

Carbohydrates

 

20

g

7

%

Fiber

 

3

g

13

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Zucchinis: 2 medium-sized approx. 1lb [450g]
• Corn kernels: 1 cup 150g
• Vegetable broth: 4 cups 950ml
• Onion: 1 medium-sized finely chopped (approx. 150g)
• Garlic cloves: 3 minced
• Olive oil: 2 tablespoons 30ml
• Fresh basil: 1/4 cup chopped
• Salt: to taste
• Black pepper: to taste
• Coconut milk: 1/2 cup 120ml for creaminess
• Preparation and Cooking Time: About 30 minutes

Instructions

• Start by washing and chopping the zucchinis into medium-sized chunks.
• In a deep pot, heat the olive oil over medium flame.
• Add in the finely chopped onions, sautéing them until translucent.
• Introduce the minced garlic next and cook it for a couple of minutes.
• Pour in the vegetable broth, ensuring it’s at room temperature.
• Now’s the time to add the zucchinis and corn kernels into the pot.
• Season with salt, pepper, and let the soup simmer for about 20 minutes or until the zucchinis are tender.
• Once done, blend the soup mixture using a hand blender until smooth.
• Add in the coconut milk and give the Vegan Zucchini and Corn Soup a good stir.
• Finish it off with a sprinkle of fresh basil and adjust the seasoning if required.

Notes

TIPS:

Opt for fresh corn kernels over frozen for that burst of sweetness.
If you prefer your soup a little chunky, blend it for a shorter duration.
Consider garnishing with some roasted corn kernels or vegan croutons for an added crunch.

SERVING SUGGESTIONS:

This Vegan Zucchini and Corn Soup tastes divine when served hot.
Paired with a slice of crusty whole grain bread, it elevates the entire meal experience.
Garnish with a sprig of fresh basil or a drizzle of coconut cream for a gourmet touch.