Description
This summer veggie soup with zucchini & corn is light, colorful, and full of fresh flavors. It’s perfect warm or chilled and easy to make.
Ingredients
2 medium zucchini, diced
2 cups fresh or frozen corn kernels
1 yellow bell pepper, diced
1 yellow onion, chopped
3 garlic cloves, minced
6 cups vegetable broth
2 tbsp olive oil
1/4 cup fresh basil or parsley, chopped
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and bell pepper until softened.
3. Add garlic and stir for 1 minute.
4. Add zucchini, corn, and broth. Bring to a gentle simmer.
5. Cover and cook for 10–12 minutes until veggies are tender.
6. Stir in chopped herbs and season with salt and pepper.
7. Serve warm or chilled, optionally with a squeeze of lemon.
Notes
For extra protein, add white beans or chickpeas.
This soup stores well in the fridge for up to 3 days.
Freezing is possible, but zucchini may soften further upon thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Summer Veggie Soup, Zucchini Corn Soup, Light Soup Recipes, Fresh Vegetable Soup