Name: Zucchini and corn soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram medium zucchini, trimmed, chopped; 1 onion, finely chopped; 3 cup chicken stock; 2 corn cobs, husks removed, char-grilled; 1/2 cup sour cream

Zucchini and corn soup

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

500 gram medium zucchini, trimmed, chopped

1 onion, finely chopped

3 cup chicken stock

2 corn cobs, husks removed, char-grilled

1/2 cup sour cream

Method

1.Heat a large saucepan on high. Spray with oil and saute zucchini and onion 5 minutes until tender. Add stock and bring to boil. Reduce heat and simmer 10-15 minutes until zucchini is tender.

2.Using a hand blender or food processor, process soup until smooth. Reheat gently and season to taste.

3.Using a sharp knife, slice kernels from corn. Stir through soup. Serve topped with a dollop of sour cream.

For a southern Asian taste, add ground turmeric and coriander. Yoghurt can be used for the sour cream.
Note

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