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Garden Zucchini and Corn Soup

A light and refreshing soup made with zucchini and corn, perfect for summer evenings. Quick and easy to prepare in one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Zucchini
  • 2 cups Corn (fresh or frozen)
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups Veggie or chicken broth
  • 1 medium Potato, optional For thicker soup
  • 1 tablespoon Olive oil
  • 1 tablespoon Lemon juice Squeeze at the end
  • to taste Salt and pepper
  • handful Fresh herbs (basil or parsley, optional)

Method
 

Preparation
  1. Warm a pot and add olive oil.
  2. Add chopped onion and garlic; soften them until they become sweet and translucent.
Cooking
  1. Add chopped zucchini and corn (and the potato if desired) to the pot, stir and let it sizzle for a few minutes.
  2. Pour in the broth and bring to a simmer, cooking until veggies are fork-tender.
  3. Squeeze in some lemon juice, season with salt and pepper to taste, and stir in any herbs.
  4. For a velvety texture, blend the soup slightly in the pot, or leave it chunky based on your preference.

Notes

Cool down leftovers before refrigerating; it keeps for 2-3 days and tastes better on the second day. Can be frozen in portions for easy reheating. Avoid overcooking zucchini to prevent mushiness.