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

This vegan zucchini soup with corn and coriander is based on the flavour of Peruvian green tamales.

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Total Time 30 minutes mins

Course Soup

Cuisine Modern Australian

Servings 3

Equipment

• Immersion blender a.k.a. stick blender, or food processor

Ingredients

  

• 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`

Instructions

 

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

Keyword coriander, corn, dairy free, gluten free, soup, vegan, vegetarian, zucchini

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