Sunlit Corn & Zucchini Soup Recipe Card
A creamy summer soup featuring seasonal produce like corn, summer zucchini, potato and various herbs and spices. Best served with biscuits!
Servings: 4 servings
Equipment
- 1 medium or large soup pot
- 1 Wooden spoon or spatula
- 1 Cutting Board
- 1 Sharp Knife
- 1 can opener optional: if using canned corn
- measuring spoons and cups
- immersion blender or regular blender
- 1 ladle
- 1 small bowl or plate for resting cooked bacon
Ingredients
- 2 strips bacon or skip for vegetarian
- ¼ large yellow onion finely chopped
- 1 celery stalk diced
- 1 can of corn or about 1 ½ cups from the cob
- 2 cloves garlic minced
- 1 russet potato peeled and diced
- 1 large summer zucchini chopped
- 2 ½ cup chicken broth or veggie broth
- 1 cup full-fat coconut cream or milk
- 2 tbsp nutritional yeast optional but recommended, for cheesiness
- ¾ tsp sea salt
- ¼ tsp ground black pepper
- ¼ tsp smoked paprika
- ¼ tsp fresh chives finely chopped
- ¼ tsp fresh thyme finely chopped
- 1 small pinch cayenne optional
- ¼ lemon juiced
Instructions
- In a medium soup pot over medium heat, cook bacon until crisp. Remove and set aside. In the leftover fat (or a splash of olive oil), saute the onion and celery for 5 minutes. Add garlic and cook for another minute.
- Add the potatoes, corn, zucchini, salt, pepper, paprika, thyme, cayenne. Stir to combine, then pour in the broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until the potatoes are soft.
- Use an immersion blender to blend the soup just slightly -- aiming for a thick, creamy base while keeping some veggie chunks. Or transfer 1 cup of soup to a blender, puree, and return it to the pot.
- Stir in the coconut cream and simmer for 5 more minutes. Taste and adjust seasonings, then add a splash of lemon juice to brighten.
- Ladle into bowls and top with fresh herbs and crumbled bacon if desired. Enjoy hot or warm!