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Hearty Corn, Potato and Zucchini Soup

Description

This filling soup doesn’t need any more than a slice of bread to accompany it for lunch, or a salad and some protein for your main meal of the day. You can adjust the seasonings to make it as spicy or mild as you like.

Ingredients

4 tablespoons
Olive Oil
1
White Onion (large)
6 cloves
Garlic (chopped)
1 tablespoon
Ground Cumin
1 tablespoon
Ground Coriander
1 tablespoon
Dried Oregano
1
Jalapeño Pepper (seeded and chopped)
1⁄2 teaspoon
Crushed Red Pepper Flakes
1 teaspoon
Paprika
1 teaspoon
Chili Powder
1 pound
Yukon Gold Potatoes (quartered and sliced with skins)
2 packages
Frozen Sweet Corn (10-ounce bags or fresh kernels cut from 4 cobs in season)
4
Zucchini (medium, quartered lengthwise and sliced)
8 cups
Vegetable Stock
1⁄2 cup
Raw Cashews (soaked overnight)
2 teaspoons
Sriracha Sauce (or to taste)
1⁄4
Fresh Cilantro (chopped)
 
Salt & Pepper (to taste)

Summary

Yield
Servings
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