A nutritious and warming zucchini and corn winter soup to get you through the chilly nights!
Recipe for Zucchini and Corn Soup by Anisa Sabet for The Macadames.
Today’s recipe is a really simple soup recipe that I’ve been making for years and wanted to share with you finally. After my trip overseas I promised to post more of the food I actually eat, so here’s one of my favourite soups to get through the chillier nights. You can sub any green vegetable, asparagus or broccoli would work perfectly. I love the addition of mint but you could use parsley, basil or coriander instead.
What’s your favourite soup? I’d love to know.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Ingredients (serves 4):
- Olive oil
- 1 brown onion
- 3 cloves garlic, finely chopped
- 7-8 zucchinis, roughly chopped
- 1L vegetable stock
- 1 400g tin creamed corn
- 1 handful mint
- Corn from 1-2 cobs
- 2 cups frozen peas
1. In a large saucepan, heat up the olive oil, then add the onion. Cook for a few minutes until fragrant, then add the garlic. Cook for another minute then add the zucchinis and stock. Cook for 15 minutes until zucchinis are tender. Add the creamed corn and mint and use a stick mixer to blend to your desired consistency. Stir through the corn from the cob and frozen peas. Season with salt & pepper, and serve hot, with a side of buttered bread.
Storage: soup will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Puttanesca Pasta.
Anisa – The Macadames. xx