This soup is inspired by the undeniable fact that zucchini and corn are a perfect match. I added poblanos because they also go perfectly with corn. This soup is nutritious, full of fiber and delicious.
When trying to add more vegetables into my diet, I prefer soups over salads, even if its summer. I like my food hot. For me there is comfort in a warm bowl of soup. Also, Mexican moms always offer more hot soups in the summer than any other season 😂.
Tips
Always use chicken broth to make soup or vegetable broth if vegan. This will help build a better flavor profile.
Allow the onions and fresh corn to brown and give the vegetables time to soften.
To peel the poblanos, you can char them directly on flames in a gas burner. If you don’t have a gas stove, use the broiler. Once the skin is blistered remove it from the heat and place it into a plastic bag to sweat it.
Ingredients
1 poblano chile, seeded, roasted and peeled
2 medium zucchinis
1 can of corn (15 oz) or 2 corn ears, kernels removed.
1 small onion (7 oz)
1 garlic clove
2 Tbsp refined coconut oil
2 cups of low sodium chicken broth or vegetable broth if vegan.
1 1/2 tsp salt. Use less salt if using regular chicken broth.
Back pepper to taste
Toppings:
Sour cream or Vegan crema if you want to make it dairy free.
Procedure
Prep: Take out the pith and seeds of the poblano and broil it on a sheet pan with no parchment paper (it will caught on fire if you use parchment paper) for about 5 minutes. Take the chile out and place it in a plastic bag to sweat it. The sweat is going to help you peel the poblano.
Dice the onion, finely chopped the garlic, cut the zucchini into small pieces, dice the poblano chiles and get your corn ready.
- Heat a medium pot over medium heat. Add the refined coconut oil or another neutral flavored oil and start browning the onion. Make sure the onions are translucent and fragrant before adding anything else.
- If using fresh corn, add it after the onions, sauté for a minute, then add the zucchini, poblanos, garlic and canned corn (if not using fresh). Saute all the vegetables until soft. Turn off the heat.
- The next step is to blend half of the vegetables with the chicken broth and leave the other half unprocessed for texture. If using a blender, spoon half of the vegetables into the blender jar, add the chicken broth, salt and pepper and process until soft. Return the blended soup into the pot. Taste and add more black pepper if you’d like. Let it simmer for a few minutes and enjoy!.
- If using an immersion blender, take out half of the veggies into a bowl and reserve. Add the chicken broth into the pot and blend with the remaining vegetables. Integrate the reserved vegetables and add salt and pepper. Let it simmer for a few minutes.
