Zucchini Corn Chowder Soup (Vegan)
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
- 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!