Zucchini and corn are an appealing pair. Serve with Garlic Croutons (page 159) to add a pleasant crunch.

　　

Ingredients

6 to 8 servings

　　2 tablespoons olive oil

　　1 small onion, chopped

　　1 clove garlic, minced

　　2 pounds zucchini, diced

　　2 cups cooked fresh corn kernels (from about 3 good-sized ears)

　　One 32-ounce carton low-sodium vegetable broth, or other stock option (page 9)

　　1/4 cup chopped fresh parsley

　　1 teaspoon ground cumin

　　2 scallions, green parts only, minced

　　2 tablespoons finely chopped fresh basil leaves

　　1 recipe Vegan Sour Cream (page 7)

　　1 to 2 tablespoons lemon juice, to taste

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat 1 tablespoon of the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until the onion is golden.

　　

Step 2

Set aside half of the zucchini dice and half of the corn kernels. Add the remainder to the soup pot along with the broth, parsley, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the zucchini is tender, about 10 minutes.

　　

Step 3

With a slotted spoon, transfer the solid ingredients to a food processor or blender and puree, in batches if necessary, until smooth. Return to the soup pot, then allow to cool to room temperature.

　　

Step 4

Heat the remaining tablespoon of oil in a skillet. Add the reserved zucchini and sauté over medium heat until it is just beginning to brown lightly.

　　

Step 5

Once the soup is cool, stir in the sautéed zucchini, reserved corn kernels, scallions, basil, sour cream, and lemon juice.

　　

Step 6

If needed, adjust the consistency with enough water to give the soup a dense but not overly crowded consistency. Season with salt and pepper. Serve at room temperature or refrigerate for an hour or two until chilled.

　　

Nutrition Information

Step 7

Per serving:

　　

Step 8

Calories: 131

　　

Step 9

Total fat: 6g

　　

Step 10

Protein: 6g

　　

Step 11

Fiber: 2g

　　

Step 12

Carbohydrate: 17g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 315mg

　　Vegan Soups and Hearty Stews for All Seasons