Recipe: Vegan zucchini soup with corn and coriander

Another soup for me to use up one of my least favourite vegetables: zucchini. This time I came up with a vegan zucchini soup with corn and coriander based on the flavour of Peruvian green tamales.

As with my zucchini and leek soup, this one is vegan (therefore automatically dairy-free), gluten-free and low in calories. It is also low in protein so I recommend adding some protein or eating it as a side dish.

Vegan zucchini and corn soup

  • Servings: 3
  • Difficulty: easy
  • Print


  • 2 tbsp extra virgin olive oil
  • 4 green onions, white and light green part only, sliced
  • 1 garlic clove, minced
  • 1 zucchini, sliced
  • 1 cup corn kernels
  • 1/2 small bunch coriander, leaves and stalks, chopped
  • 1/2 tsp salt
  • 1/4 tsp smoked paprika
  • 3 cups vegetable stock
  • freshly ground black pepper to taste`


  1. Heat olive oil in a pot at medium heat.
  2. Add onion and cook for 5 minutes, stirring often.
  3. Add garlic and zucchini, cook for another 15 minutes, stirring often.
  4. Add corn, coriander, spices and stock. Bring to a boil, then lower heat and simmer for 5 minutes.
  5. Add some black pepper and blend with a stick blender or in a food processor. Adjust seasoning and serve.

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