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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.

Ingredients

Scale
  • 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

Instructions

  1. 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).
  2. Add sliced carrots and diced celery; cook for another 5 minutes until softened.
  3. Pour in the vegetable broth and bring to a gentle boil. Add sweet corn.
  4. Reduce heat and stir in cream or coconut milk. Simmer for about 10 minutes to blend flavors.
  5. If desired, blend using an immersion blender until smooth or leave chunky.
  6. Serve hot with garnishes like fresh herbs or croutons.

Nutrition

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.