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Zucchini And Corn Cream Soup (Vegan)

Soups are our best friend in winter! Nothing is warmer and heartier than a good vegetable soup. That’s right!
The soul is warmed and the body feels good, thanks to the soup. Boiled vegetables are easily digested, wonderfully fill you and can be cooked very simply and quickly.
Today we’re cooking an excellent zucchini soup with corn.
It consists of only a few ingredients, has a tender taste and a warm green color!
Greens will make your soup especially fragrant, so do not skimp the fresh “spices”.
Ready? Set? Let’s go cooking!

We will need:

2 cups (1 cup-250 ml) of vegetable broth

3 medium-sized zucchini

1 cup (250 ml.) of corn

1/4 onion

1 tbsp. of lemon juice

A bunch of fresh Cilantro greens

Odorless vegetable oil for frying (I use canola oil) + a bit of olive oil for dressing

Salt and black pepper (to taste)

Cut the zucchini and onions into cubes.
Measure 1 cup of frozen corn. Anticipating your questions about corn, I will say in advance: it’s not worth using corn from a can. It has a very sweet taste and lacks the healthy corn flavor, which we need for this soup.
Pour a little oil in the pan and fry the zucchini and onions at the same time along with the corn. Add the broth to the vegetables and cook until desired. I prefer not to boil my vegetables completely. This way you can get a healthy and “almost raw” soup, but the choice, as always, is yours.
Remove a small amount of liquid. Remember that soup is always easier to dilute than to thicken. The rest of the pan is transferred to a blender and blended.
At the end add the juice and fresh greens. Remember! It is the fresh herbs that will make your soup especially fragrant and spicy. If your soup requires extra liquid, add a little remaining broth.
Add salt, pepper and a little olive oil.
Bon appetit!


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