creamy corn + zucchini soup

 

 Summer days aren't really soup days but I just couldn't help it. I had massive zucchinis and Ewa corn from the farmer's market that needed to be concentrated and consumed immediately. I love that you can literally just blend up a ton of veggies, heat it up, and call it a soup. It's kind of like a green smoothie in that you can consume way more veggies if they are blended.

So anyway, there is a little more to it than just blended corn and zucchini, but not much!

• 1 cup chopped green onion
• 3 cloves garlic
• 2 tsp coconut oil
• 2 cups corn kernels (or 4 ears of corn)
• 1 1/2 lbs. of zucchini (or about 2 zucchinis)
• 1 can coconut milk
• 1 tsp salt
• 1 tsp cumin
• 1 Tbsp cornstarch
• 1 cup basil + more for garnish

This soup is quick, easy, and adaptable. Try it with other veggies! Broccoli, peas, carrots, tomatoes, kale, bell peppers, etc.

Cut the corn off the cob and chop the zucchini.  Add all of the zucchini and 1 3/4 cups of the corn kernels to a high speed blender with the coconut milk, salt, cumin, cornstarch, and 1 cup of basil leaves (or any other herb). Blend on high until super smooth.

In a large soup pot heat the coconut oil. Chop the green onions and garlic and lightly cook them in the coconut oil. Add the blended veggie mixture to the soup pot and heat until bubbling. That is literally it. A super easy way to get more veggies from your fridge to your diet!

Garnish with the remaining 1/4 cup corn kernels and some more fresh chopped basil.