Creamy Corn and Zucchini Soup

When it comes to comfort food, few dishes can compare to a warm, creamy soup that envelops you in its rich flavors and satisfying textures. The Creamy Corn and Zucchini Bliss Soup is one such recipe that not only delights the palate but also nourishes the body. This soup, with its vibrant colors and wholesome ingredients, is a perfect reflection of seasonal bounty, making it an excellent choice year-round.

Indulge in the creamy goodness of Corn and Zucchini Bliss Soup, a comforting dish perfect for any season. This delightful recipe combines sweet corn and tender zucchini for a harmony of flavors that's both nourishing and satisfying. With health benefits from fiber-rich corn and low-calorie zucchini, this soup caters to various dietary preferences. Easy to make, it will fill your kitchen with enticing aromas and leave everyone asking for seconds. Enjoy a bowl for a cozy dinner or serve it at gatherings for a hearty treat!

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Ingredients

4 cups fresh corn kernels (about 6-8 ears of corn)

2 medium zucchinis, diced

1 medium onion, chopped

2 cloves garlic, minced

1 medium potato, peeled and diced

4 cups vegetable broth

1 cup full-fat coconut milk (or heavy cream for a richer flavor)

2 tablespoons olive oil

Salt and pepper, to taste

Fresh basil or parsley, for garnish (optional)

Instructions

Prep the Ingredients: Start by shucking the corn and removing the kernels from the cobs. Dice the zucchini, chop the onion, mince the garlic, and prepare the potato.

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Cook the Vegetables: Add the diced zucchini and potato to the pot, stirring to combine. Cook for 4-5 minutes, allowing the zucchini to soften slightly.

Add Corn and Broth: Stir in the fresh corn kernels and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potato is tender.

Blend the Soup: Turn off the heat and, using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a high-speed blender.

Stir in Coconut Milk: Once blended, return the soup to the pot (if using a blender) and stir in the coconut milk. Heat the soup gently over low heat until warmed through.

Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle the creamy soup into bowls and garnish with fresh basil or parsley for a burst of color and flavor.

Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings