Hearty Potato Corn Zucchini (Printable Version)
Warming vegetarian soup with tender potatoes, sweet corn, and fresh zucchini, ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 3 medium potatoes, peeled and diced
05 - 2 medium zucchinis, diced
06 - 2 cups fresh or frozen corn kernels
07 - 2 stalks celery, chopped
08 - 2 medium carrots, diced
→ Liquids
09 - 6 cups vegetable broth
10 - 1 cup whole milk or plant-based milk
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper, to taste
15 - Fresh parsley, chopped, for garnish
# Method:
01 - Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 4 minutes.
02 - Stir in garlic, celery, and carrots; cook for 2 to 3 minutes until fragrant.
03 - Add potatoes and zucchini. Cook for 3 more minutes, stirring occasionally.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
05 - Stir in corn, dried thyme, oregano, smoked paprika, salt, and pepper. Simmer for another 7 minutes.
06 - For added creaminess, stir in the milk and heat gently without boiling.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.
# Chef's Tips:
01 -
- It comes together with everyday vegetables you probably already have sitting around
- The smoked paprika adds a subtle depth that makes people ask what your secret ingredient is
02 -
- Blending half the soup with an immersion blender creates a velvety texture while keeping chunks for interest
- A squeeze of lemon juice at the very end wakes up every single flavor in the pot
03 -
- Dice all your vegetables to roughly the same size before you start cooking so every spoonful has a balanced bite
- Make this a day ahead because the flavors deepen overnight and it always tastes better on the second day