How to cook: Lacto-vegetarian corn and zucchini soup

Corn and zucchini soup

People who live in places where storms and typhoons are a way of life know how the price of fresh vegetables can go sky high when farms are inundated, roads are flooded and few dare to brave to travel the distance between farm and market. Good vegetables aren’t only expensive these days — they are scarce too because the rains have not abated and another storm is nearing the country.

So, we make do with what we can get our hands on. This soup was made with one piece of zucchini (at least it was fresh), a can of cream-style corn and homemade broth. Served very hot with toasted crusty bread, it was a great dish to savor while the rains poured quite unapologetically.

Corn and zucchini soup

Recipe: Corn and zucchini soup

Ingredients

  • 3 tbsps. of butter
  • 1 large onion, roughly chopped
  • 1 zucchini, cut into half-inch cubes
  • a pinch of dried thyme
  • 3 tbsps. of flour
  • 1 can of cream-style corn
  • 6 c. of broth, preferably homemade
  • salt and pepper, to taste

Instructions

  1. Heat the butter in a pot. I suggest using a pot with a thick bottom because this is a roux-based soup and you don’t want the butter burning faster than you need it to.
  2. Add the thyme, onion and zucchini to the butter and cook gently over medium-low heat until softened and the onion pieces are starting to turn translucent.
  3. Turn the heat up to medium. Add the flour and stir quickly. You’re making a roux which will give the soup the thickness it needs — see how to make a roux for better understanding.
  4. Pour in the cream-style corn. Stir.
  5. Pour in the broth. Season with salt and pepper.
  6. Bring to a gentle boil then simmer for about ten minutes to allow the flavors to come together.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Corn and zucchini soup