Delicious fresh corn, zucchini, coconut and lime soup
It’s no secret around here that I love a light, warm and nourishing summer soup situation.
This blend, made with onion, zucchini, fresh sweet corn, coconut and lime features my favorite seasonable vegetables and is heavily inspired by one of my all-time favorite dishes .
Truthfully, the one I’m sharing here is even better; it’s smooth, creamy, loaded with fun and interesting flavors, and it also happens to be really good for you, too.
Like most vegetable soups, it’s super easy to throw together. Made with just a handful of ingredients and ready in under 30 minutes.
Here’s what else I love about it
Zucchini is packed with vitamins, minerals, antioxidants and other healthy plant compounds. It’s also easy to digest.
Fresh sweet corn is a delight in the summer - it’s peak season. Not only does it lend the soup a subtle sweetness, but it’s also high in fiber, which helps aid digestion, contains valuable B vitamins, zinc, magnesium and iron.
Coconut meat is highly nutritious and offers a good amount of healthy fat, fiber and iron. Pairing vegetables with Vitamin A, D, E and K with a fat like coconut increases the nutrient absorption of those vegetables, too.
Lime juice is high in antioxidants and vitamin C, and pairing it with iron-rich foods can help increase iron absorption, which is really valuable if you struggle with iron levels or absorption.
As you can see this soup is as good for you as it is delicious, which is always the goal.
Check out the full recipe below. Hope you love it as much as I do!
Fresh corn, zucchini, coconut and lime soup
Prep Time: 5 minutes | Cook Time: 25 minutes
Ingredients:
1 tbsp of coconut oil (or water or vegetable broth if you prefer an oil-free version)
1 small white onion, chopped
3-4 small size zucchinis, sliced
1 ear of corn, kernels removed
2 tsp salt
1 tbsp ground cumin powder
5 cups of water
2 packs of frozen coconut, or meat from one fresh coconut. If you don’t have coconut, you can sub with 1/2 cup of almond flour.
2 limes, juiced
Optional garnishes: drizzle of avocado oil, simple cashew cream sauce, chili pepper, toasted sesame seeds, sliced radishes or cilantro.
Directions
Place a large dutch oven on a medium heat.
Add oil. Once melted, add onions and stir to coat. Sauté for 3-5 minutes (until onions begin to sweat).
Stir in zucchini, corn, cumin and salt. Mix well, coating veggies in spices. Cook for another 3-5 minutes, stirring as needed to prevent sticking.
Add water, bring to a boil; once boiling, reduce to low and simmer, covered, for 20 minutes.
Transfer to blender, add coconut and lime juice. Blend on high until soup reaches a puree consistency.
Allow soup to cool.
Enjoy it warm. Serve with additional squeeze of lime juice, salt and pepper to taste and other optional garnishes such as, cashew cream sauce, toasted seeds and spices, cilantro or radishes.
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