Description
A cozy, creamy soup made with zucchini, sweet corn, and potatoes—completely vegan, gluten-free, and perfect for a light, nutritious meal.
Ingredients
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1–2 tbsp olive oil (or water for oil-free sautéing)
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1 medium onion, diced
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3 small-medium potatoes, peeled and diced
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4 cups water or vegetable broth
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2 vegetable bouillon cubes (if using water)
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Salt to taste
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½ tsp white pepper
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1 medium zucchini, diced
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1¼ cups corn kernels (canned, fresh, or frozen)
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1 cup unsweetened plant milk (almond, oat, or soy)
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¼ cup nutritional yeast or shredded vegan parmesan
Instructions
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Sauté onion in olive oil until translucent and golden.
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Add potatoes, broth or water, bouillon, salt, and pepper. Simmer for 10 minutes.
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Stir in zucchini and corn; simmer another 8–10 minutes.
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Blend 2–3 cups of soup until creamy, then return to the pot.
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Stir in plant milk and nutritional yeast. Warm through.
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Serve hot, garnished with fresh herbs, extra corn, or paprika.
Notes
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Blend more soup for a creamier texture, or less for a chunkier version.
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Add protein with chickpeas or tofu.
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Can be frozen for up to 2 months.
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Add a squeeze of lemon juice before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American / Plant-Based
Nutrition
- Calories: 86 kcal
- Sugar: 4g
- Sodium: 162mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g