Hearty Corn, Potato and Zucchini Soup

Included In Cookbook:

Ingredients

4 tablespoons

Olive Oil

White Onion (large)

6 cloves

Garlic (chopped)

1 tablespoon

Ground Cumin

1 tablespoon

Ground Coriander

1 tablespoon

Dried Oregano

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)

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)

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.

Summary

Yield	Servings

Instructions

Heat oil in a medium soup pot. Add onion and sauté until translucent. Add garlic, cumin, coriander, oregano, jalapeño, red pepper flakes, paprika, and chili powder and sauté for 2 minutes.
Add sliced potatoes and sauté for five more minutes.
Add vegetable broth, bring to a boil, and simmer for 10 minutes.
Add zucchini and corn and simmer for another 5-10 minutes or until potatoes, corn and zucchini are tender, but not overcooked.
Strain and remove 2 cups of the cooked vegetables from the soup and set aside.
In a food processor, or using an immersion blender, purée the remainder of soup in the pot with the soaked cashews and return the puréed soup to the pot. (Don’t over purée the soup. Allow it to retain some texture.) Return the cooked vegetables that were set aside to the pot as well. Reheat.
Season with Sriracha, salt and pepper to taste.
Serve in a tureen or individual soup bowls garnished with chopped cilantro.