Corn Vegetable Soup
Corn Vegetable Soup is a delicious and comforting dish that brings together the sweetness of corn with fresh, vibrant vegetables. This creamy soup is perfect for chilly evenings or as a quick pick-me-up after a long day. With just a handful of simple ingredients, you can create a nourishing bowl of goodness that’s both satisfying and easy to customize based on what you have on hand.
- Author: Nora
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Soup
- Method: Sautéing
- Cuisine: American
- 1 cup sweet corn (fresh or frozen)
- 1 medium carrot, sliced
- 1 stalk celery, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup cream or coconut milk
- In a large pot over medium heat, melt 1 tablespoon of butter or heat olive oil. Sauté chopped onions and minced garlic until fragrant and translucent (about 3-5 minutes).
- Add sliced carrots and diced celery; cook for another 5 minutes until softened.
- Pour in the vegetable broth and bring to a gentle boil. Add sweet corn.
- Reduce heat and stir in cream or coconut milk. Simmer for about 10 minutes to blend flavors.
- If desired, blend using an immersion blender until smooth or leave chunky.
- Serve hot with garnishes like fresh herbs or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: - Feel free to customize by adding your choice of vegetables such as bell peppers or zucchini.
- For added flavor, include spices like cumin or paprika.
- This soup can be stored in the fridge for up to three days or frozen for up to three months.