I make this bright bowl when the fridge holds a few ears of corn, a couple of zucchini, and potatoes that ask for a cozy bath. The result tastes sweet and savory at the same time. I sip the first spoonful and the kitchen smells like late summer after a light rain. We cook simple here. I sweat onion and garlic in olive oil, then add carrot, celery, and potato. Corn and zucchini join the party near the end so they stay tender. The broth tastes full and clean. Each bite gives soft potato, poppy corn, and mellow zucchini. I keep a small bowl of chives nearby for a bright finish. I wrote this for anyone who loves Vegetarian Soup Recipes and wants a friendly path from pantry to table. I played with ideas from a 13 bean soup recipe and a 3 bean salad recipe healthy crowd favorite. Friends who crave Antiinflammatory Soup cheer for the gentle vegetables. Fans of Best Potato Recipes smile. My slow cooker pals ask for Broccoli Soup Crockpot tricks, and folks who hunt for Carrot And Potato Recipes nod along. We all get a warm bowl and a calm night.
Table of Contents
- 1 Key Takeaways
- 2 Easy Potato Corn Zucchini Soup Recipe
- 3 Ingredients for Potato Corn Zucchini Soup
- 4 How to Make Potato Corn Zucchini Soup
- 5 Tips for Making Potato Corn Zucchini Soup
- 6 Making Potato Corn Zucchini Soup Ahead of Time
- 7 Storing Leftover Potato Corn Zucchini Soup
- 8 Try these Soup next
- 9 Potato Corn Zucchini Soup
- 10 Nutrition
1 Key Takeaways
Warm flavor meets light texture. Corn tastes sweet, potato feels tender, zucchini stays bright. The pot uses pantry staples and simple timing. The bowl suits weeknights and casual company.
The recipe scales without stress and fits plant based goals. It matches crusty bread or a quick salad. Kids enjoy the color and the soft bite.
Nancy Cooks keeps the method short and friendly. The page links to the home site so you can bookmark and come back when the crisper looks full.
2 Easy Potato Corn Zucchini Soup Recipe
I write for home cooks who like clarity and a little wit. This soup comes from a quiet rhythm that never fights you. The prep stays short and the simmer stays gentle.
Vegetarian soup ideas sit behind each choice. I use olive oil for a clean base and hearty vegetables that cook at a similar pace. We get comfort without heavy cream.
For more reach I tip my hat to meatless soup recipes you trust. The steps help new cooks and still respect seasoned hands. The goal feels simple and the bowl tastes bright.
3 Ingredients for Potato Corn Zucchini Soup
Olive oil I start with a spoon or two in a heavy pot for soft edges and mellow sheen.
Yellow onion One medium diced fine so it melts and sweetens the base.
Garlic Three cloves minced for warm aroma that lifts every sip.
Celery Two ribs chopped small to bring fresh snap and balance.
Carrot One medium chopped to add color and gentle sweetness.
Potatoes Two cups diced gold or red so the pieces hold shape and give body.
Dried thyme One teaspoon for woodsy notes that stay soft in the background.
Bay leaf One leaf for round flavor that ties the pot together.
Smoked paprika A small pinch if you like a quiet hint of smoke.
Red pepper flakes A tiny pinch for a light spark that wakes the spoon.
Vegetable broth Six cups to cover the vegetables and simmer to a steady flavor.
Corn kernels Two cups fresh or frozen to add sweet pop in each bite.
Zucchini Two small diced so they cook fast and stay tender.
Fresh chives A spoon for finish and a bright green touch on top.
Milk or coconut milk Three spoons if you like a creamy feel without weight.
Salt and black pepper Season at the end so every bite tastes balanced.
4 How to Make Potato Corn Zucchini Soup
Step one Warm oil over medium heat. Add onion and garlic. Cook until soft and fragrant then stir in celery and carrot.
Step two Add potatoes dried thyme bay leaf and a light pinch of paprika and red pepper. Stir for a minute so the spices wake up.
Step three Pour in vegetable broth and bring to a gentle simmer. Cover and cook until the potatoes feel tender.
Step four Add corn and zucchini and simmer uncovered until the zucchini tastes tender and the corn gives a sweet pop.
Step five Remove the bay leaf. Stir in chives. Add a little milk if you want a silkier spoon feel. Season with salt and pepper.
Step six Ladle into bowls. Sprinkle more chives. Serve with bread for dunking and enjoy right away.
5 Tips for Making Potato Corn Zucchini Soup
Cut vegetables into even pieces for steady cooking. Small dice brings quick tenderness without mush.
Plant based soup recipes thrive on timing. Add zucchini late so it stays bright and keep the simmer gentle so potato keeps its shape.
Use a splash of broth to thin leftovers the next day. For a richer body mash a few potato cubes in the pot before serving.
6 Making Potato Corn Zucchini Soup Ahead of Time
Cook the base through the potato simmer, then cool and chill. Reheat with a splash of broth and add corn and zucchini right before serving for fresh bite.
Vegetarian Soup Recipes work well for planning. The flavor deepens overnight and the kitchen work stays light when guests arrive.
Pack the soup in containers for lunch. Bread travels well and a jar of chives gives a bright finish at the desk or picnic table.
7 Storing Leftover Potato Corn Zucchini Soup
Cool the pot to room temp then move the soup to airtight containers. Keep in the fridge for four days for best texture and taste.
For freezer storage ladle into freezer safe jars and leave room at the top. Thaw in the fridge and warm on low heat with a splash of broth.
Label with the date and the recipe name so you can track the stash. A small plan means less waste and quick meals later.
8 Try these Soup next
9 Potato Corn Zucchini Soup
Vegetarian Soup Recipes Potato Corn Zucchini Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 ribs celery chopped
- 1 medium carrot chopped
- 2 cups diced potatoes gold or red
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon smoked paprika optional
- 1 pinch red pepper flakes optional
- 6 cups vegetable broth
- 2 cups corn kernels fresh or frozen
- 2 small zucchini diced
- 1 tablespoon chopped fresh chives plus more for serving
- 3 tablespoons milk or coconut milk optional for creaminess
- salt and black pepper to taste
Instructions
- Warm olive oil in a heavy pot over medium heat. Add onion and garlic and cook until soft and fragrant about five minutes.
- Stir in celery carrot and potatoes. Sprinkle thyme bay leaf paprika and red pepper flakes. Cook three minutes so the spices wake up.
- Pour in vegetable broth. Bring to a gentle boil then lower the heat. Cover and simmer until the potatoes feel tender about fifteen minutes.
- Add corn and zucchini. Simmer uncovered until the zucchini turns tender and the corn tastes sweet about eight minutes.
- Fish out the bay leaf. Stir in chives. Add milk for a richer feel if you like. Taste and adjust salt and pepper.
- Ladle into warm bowls. Top with extra chives. Serve with crusty bread for dunking.
10 Nutrition
One serving gives about two hundred twenty calories with a balance of carbohydrates fiber and protein. Fat stays modest and sodium rests in a friendly zone when you season to taste at the end.
The bowl offers potassium vitamin C and beta carotene from the mix of potato corn zucchini carrot and celery. The broth adds hydration and warmth.
For changes use low sodium broth or add beans for extra protein. The soup fits many goals and still tastes like a comfort classic.
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