Summer Corn and Vegetable Soup
There’s something incredible about a bowl of summer corn and vegetable soup, especially when it’s made with fresh, sweet corn at its peak.
Ingredients
- 3 cups fresh or frozen sweet corn kernels
- 1 medium onion chopped
- 2 cloves garlic minced
- 1–2 carrots diced
- 1½ cups mixed vegetables beans, peas, bell peppers, zucchini
- 4 cups vegetable broth
- ¼ cup cream optional
- 2 tbsp oil or butter
- Salt and pepper to taste
- Fresh herbs parsley or basil, chopped
Instructions
- Heat oil in a pot and sauté onion until soft. Add garlic and cook briefly.
- Add carrots and mixed vegetables; cook for 3–4 minutes.
- Stir in corn and cook for 2 minutes.
- Add vegetable broth, bring to a boil, then simmer for 15–20 minutes.
- Blend a portion of the soup for a creamy texture (optional).
- Stir in cream and herbs, season, and serve warm.