Ingredients
Scale
- 1 T. olive oil
- 3 garlic cloves, chopped
- 1 medium onion, chopped
- 6 c. fresh or frozen corn kernels
- 2 zucchini, diced
- 1 summer squash, diced
- 1, 15 oz. can light coconut milk
- 1 c. vegetable broth
- 1 t. honey
- 1 t. cumin powder
- 1 t. garlic powder
- 1 t. salt
- 1 t. pepper
- 1 c. fresh herbs (we used basil, cilantro and dill)
Instructions
- In a large stock pot, sauté garlic and onion until translucent.
- Add corn and zucchini. Sauté 3-5 more minutes.
- Add coconut milk and broth. Simmer for 10 minutes.
- With an immersion blender or blender, blend half the soup.
- Add remaining ingredients and simmer another 10-15 minutes.
Nutrition
- Serving Size:
- Calories: 206
- Sugar: 8.3 g
- Sodium: 384.1 mg
- Fat: 12.4 g
- Saturated Fat: 8.6 g
- Carbohydrates: 24.5 g
- Protein: 5.1 g
- Cholesterol: 0 mg