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Corn and Zucchini Soup
A light Australian-style summer soup, blending sweet corn and tender zucchini into a smooth, comforting bowl.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Australian
vegetarianvegan
Ingredients
5corn cobs, kernels cut off
3zucchini, diced
1large onion, diced
3 clovesgarlic, minced
1Lvegetable stock
1 cupcoconut milk
1 tspcumin
2 tbspolive oil
salt and pepperto taste
coriander and limeto serve
Instructions
1
Sauté onion and garlic in oil 5 minutes.
2
Add cumin and corn. Cook 5 minutes.
3
Add zucchini and stock. Simmer 15 minutes.
4
Stir in coconut milk.
5
Season. Blend partially. Serve with coriander and lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
571
Protein
17.1g
Fat
27g
Carbs
84.2g
Fiber
13.5g
Sodium
1030mg
Reviews
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★★★★★
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