Hearty Potato Corn Zucchini Soup (Printable)
Warming soup with tender potatoes, sweet corn, and fresh zucchini, ready in 50 minutes.
# What you'll need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 3 medium potatoes, peeled and diced
05 - 2 medium zucchinis, diced
06 - 2 cups fresh or frozen corn kernels
07 - 2 stalks celery, chopped
08 - 2 medium carrots, diced
→ Liquids
09 - 6 cups vegetable broth
10 - 1 cup whole milk or plant-based milk
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper, to taste
15 - Fresh parsley, chopped for garnish
# How to make it:
01 - Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 4 minutes.
02 - Stir in garlic, celery, and carrots. Cook for 2 to 3 minutes until fragrant.
03 - Add potatoes and zucchini to the pot. Cook for 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
05 - Stir in corn, dried thyme, oregano, smoked paprika, salt, and pepper. Simmer for another 7 minutes.
06 - Stir in the milk and heat gently without bringing to a boil.
07 - Taste the soup and adjust salt, pepper, and spices as needed.
08 - Ladle into bowls, garnish with fresh chopped parsley, and serve hot.
# Expert Tips:
01 -
- It turns the most humble vegetables into something that feels like a real hug in a bowl
- The smoked paprika adds a subtle depth that makes people ask what your secret is
02 -
- If you want a thicker soup without adding cream, use an immersion blender on just half the pot and leave the rest chunky
- A squeeze of lemon juice at the very end wakes up every single flavor in the bowl
03 -
- Do not rush the initial onion step because that sweetness is what makes the broth taste rich instead of flat
- If using frozen corn, add it straight from the bag without thawing so it keeps a slight firmness