Corn and Zucchini Soup

Name: Corn and Zucchini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 5 corn cobs, kernels cut off; 3 zucchini, diced; 1 large onion, diced; 3 cloves garlic, minced; 1L vegetable stock; 1 cup coconut milk; 1 tsp cumin; 2 tbsp olive oil; salt and pepper to taste; coriander and lime to serve

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

Sauté onion and garlic in oil 5 minutes.

Add cumin and corn. Cook 5 minutes.

Add zucchini and stock. Simmer 15 minutes.

Stir in coconut milk.

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

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★★★★★

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