Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced small
  • 3 cups fresh corn kernels
  • 2 medium zucchini, diced into 1/2 inch cubes
  • 1 medium red bell pepper, diced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup unsweetened coconut milk
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the onion, garlic, and carrots, stirring frequently for 4-5 minutes until the onions are translucent and garlic is fragrant.
  2. Stir in the red bell pepper and 2 cups of the corn. Cook for 3-4 minutes until peppers soften slightly. Pour in the vegetable broth and bring to a gentle simmer.
  3. Using an immersion blender, pulse the soup 3-4 times to break down some of the corn and vegetables to thicken the broth while maintaining some whole kernels for texture.
  4. Fold in the diced zucchini and the remaining 1 cup of corn. Simmer for 5-7 minutes until zucchini is tender but holds its shape.
  5. Remove from heat and stir in the coconut milk, lemon juice, and fresh parsley.