Soups are the easiest way to pack nutrition into your diet, while keeping you hydrated and warm. This Zucchini Corn Chowder Soup is delicious, easy to make and packed with disease-fighting nutrients. The ingredients for this soup are very simple and you might have them at home already.
Ingredients for the Zucchini Corn Chowder Soup
As mentioned before, the ingredients for this soup are very simple. You might have all of them, or at least, most of them at home.
Ingredients you will need:
- 2 large zucchinis
- 2 large carrots (or 4-5 small ones)
- 1 yellow onion
- 2 stalks of celery
- 3-4 cloves of garlic
- 3 cups of sweet corn
- 3 cups of vegetable broth
- 1/2 cup soy or oat cooking cream
- Olive oil, pepper, paprika, basil, thyme and oregano
A few tips for preparing this soup:
- Cutting all of the vegetables took the longest. If you are planning on making the soup at night after work, and have more time in the morning, then I recommend cutting the vegetables in the morning and saving them.
- You can make this soup in the slow cooker, if you have one. Do not leave for too long as the soup can get mushy very quickly.
- Use an immersion blender, if you have one (makes your life easier). Otherwise you could use a normal blender.
- If your broth has salt, do not add additional salt to your soup before tasting it. There is very little solution to a salty soup other than adding more water; which will make your soup thin.
- You can make a big batch and freeze the rest for busy week nights.
Did you know that this soup is full of onions, garlic, carrots, celery and zucchini, which are high in micro-nutrients that helps your immune system? All packed in a warm, wholesome and delicious soup. Let’s make it!
DID YOU LIKE THE ZUCCHINI CORN CHOWDER SOUP? HERE ARE OTHER RECIPES YOU MIGHT LIKE:
THE PERFECT LOW CARB DINNER: ZUCCHINI LASAGNA
Spanish Serrano Ham & Melon Salad
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina . You will read daily tips, quick recipes, personal content and pictures of my travel experiences. Looking forward to seeing you there!
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Zucchini Corn Chowder Soup (Vegan)
Ingredients
- 2 Large zucchinis
- 2 Large carrots or 3-4 small ones
- 1 Yellow onion
- 2 Stalks of celery
- 3-4 Garlic cloves
- 3 Cups of sweet corn
- 3 Cups of vegetable broth
- 1/2 Cup soy or oat cooking cream any vegan cooking cream works
- 2 tbs olive oil
- Pepper to taste
- Paprika powder to taste
- Fresh thyme to taste
- Fresh basil to taste
- oregano to taste
Instructions
- Prep the vegetables: mince the garlic. Dice the onions, zucchini, celery and carrots.
- In a big pot, on high heat, add the olive oil, carrots, celery and onions. Mix the vegetables and cook until onions are translucent. Be careful not to burn them.
- Add the garlic, zucchini, corn, thyme, basil, pepper, paprika and oregano. Mix well and cook for about 3-5 minutes.
- Add the broth, mix everything well and bring to a boil.
- Once boiling, lower the heat to medium and cover. Cook for approximately 20 minutes.
- Remove 1-2 cups of the soup, blend and add back to the soup pot.
- Add the soy cream, mix well and serve.
- To serve, plate the soup and add a little splash of cream and olive oil. Sprinkle paprika and add fresh basil. Enjoy!
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
