Directions
Corn and zucchini are at their peak right now, and the duo are sensational in this light summer soup which can be eaten chilled or warm.
I cook the soup in my Instant Pot and then blend the it with an Immersion blender. ***If you do not have an Instant Pot, follow my stove top recipe at the bottom of the page. ( But what are you waiting for?)
Although this soup can be enjoyed warm or chilled, chilled seems to be my preference. I usually serve it warm for dinner and cold for lunch the next day. Either way it doesn't disappoint- The key ingredients for me is the fresh lime and crunchy sweet corn that I add to each soup bowl!
Who isn't looking for interesting zucchini recipes this time of the year when the farmer's markets and gardens are overflowing and the sweet white corn is at it's best.
I had a few oversized zucchini that I hated to see go to waste.
I figured they would taste good in a soup. This soup is delicious enough to serve to company and it's a perfect choice because it is allergy friendly being gluten free, dairy free, and nut free.
I love my IP because I can make a soup like this last minute.
I used one oversized zucchini cut up into bite size pieces, a half of a yellow onion, 1 Russet potato cubed and a grabbed a handful of parsley and chopped it and a handful of spinach- These vegetables made a mild soup that I topped off with a generous amount ( 2 Tablespoons/bowl) of freshly squeezed lime juice and 2 Tablespoons of raw corn kernels that I cut off the cob.
The raw corn was crunchy and sweet and added a nice contrast to the lime in this summer soup.
Ingredients:
1 large zucchini, cut into bite size pieces
1/2 yellow onion, diced
1 cup of chopped parsley
1 medium large Russet potato, peeled and chopped
1 large handful of baby spinach
6 cups of vegetable broth
3 cups of water
1 cup of raw corn kernels
1 lime cut in half
Directions:
Place all of the ingredients in the IP except the corn and the lime. Turn to manual and set pressure cook setting on zero. When done, release steam manually according to manufacturer's directions. When all steam is released, remove lid and blend with an immersion blender. When soup is blended, let it sit for at least 2 hours . It needs time for the flavors to mingle. Then ladle into bowls and add 1-2 tablespoons of freshly squeezed lime juice and 2 tablespoons of sweet white raw corn kernels to each bowl.
If you do not have an Instant Pot
Ingredients are almost the same. Add an additional 2 cups of water for evaporation for stove top cooking vs the sealed IP has no evaporation.
Directions:
Place the zucchini, onion, parsley, baby spinach, broth and water in a large soup pot. Bring to a boil, turn to simmer and simmer until all veggies are soft. Turn off heat and blend using an Immersion blender until smooth. Allow to sit for 2 hours for flavors to mingle. Ladle into bowls and add 2 tablespoons of freshly squeezed lime juice and 2 tablespoons of sweet white raw corn kernels.
My Notes:
1. Look for Non GMO corn if possible- Ask your local farmer's markets- some small farmers are still using NON GMO seeds. I have found two farms in my neighborhood and I've been buying my corn on the cob at those two farms. Let them know you care!! ( If it doesn't say NON GMO is the supermarket - corn is almost always GMO ( genetically modified) .
2. 100 % of my recipes are gluten free; 90% of my recipes are vegan 10 % vegetarian
3. The Instant Pot comes in different sizes-
I use the 6 qt size and it seems to be perfect!
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
I now make all of my soup in the Instant Pot and am converting all of my recipes. It is so much easier, faster, and no mess. I love my Instant Pot- thanks to my good friend Noreen G. for introducing it to me and telling me how wonderful it is!!
#Glutenfree #vegan #corn #Zucchini #soup
