Southwestern Zucchini & Corn Soup
This light "corn chowder" style zucchini soup gets all of its creaminess by pureeing 2 pounds of zucchini (no dairy is needed). This soup recipe can easily be doubled to use up zucchini when it overruns your garden.
Servings: 4 1-cup bowls
Calories: 180kcal
Ingredients
SOUP
- 1 Tbs olive oil
- 2 large shallots
- 3 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- 2 chipotle peppers in adobo sauce*
- 2 lb zucchini about 3 medium
- 2 ears corn
- 2.5 cups vegetable broth
Garnish
- 1 jalapeno optional
- Chopped mini bell pepers optional
- 2 tbs fresh cilantro
Instructions
PREP
- Chop the shallots and garlic, set aside. Cut the corn kernels off the cobs, over a rimmed baking sheet so they don't fly all over the counter. Using your hands, break the empty cobs in half if possible. Cut the zucchini into ½ inch chunks.
MAKE THE SOUP
- Cook shallots: Add the olive oil to a large soup pot. Once hot, add the shallots and garlic, cooking until fragrant, about 3 minutes.
- Add spices: Stir in the spices, chipotle peppers and salt. Mix, cooking for about 1 more minute.
- Add veg & broth, boil: Add the corn kernels, corn cobs, zucchini and broth to the pot. Bring to a boil, then simmer, with the lid off, for 30 minutes. Remove the corn cobs, and puree the soup. If it's too thick, add water to thin it out.
Taste, garnish and serve
- Taste the soup for saltiness and flavor. Adjust as needed. Depending on the saltiness of your chicken broth, I expect you might need to add another ½ teaspoon or so.
- Garnish with cilantro, chopped jalapenos or red pepper flakes.
Notes
*These are completely optional, you can replace it with chipotle powder or more paprika or chili powder. You can find them in the Mexican isle in the grocery store, by the canned diced chilies.
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Nutrition
Serving: 1g | Calories: 180kcal | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 377mg | Fiber: 5g | Sugar: 8g