Ingredients
Scale
- 4 ears fresh corn (kernels removed)
- 2 medium zucchini (diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- Fresh herbs (for garnish (like basil or parsley))
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in diced zucchini and cook for about 3 minutes, just until it begins to soften.
- Mix in the corn kernels, vegetable broth, and season with salt and pepper. Bring to a simmer.
- Let it simmer for 15-20 minutes, allowing the flavors to meld.
- Pour in the heavy cream and stir well. Cook for an additional 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs.
- Prep Time: 15
- Cook Time: 30