Soups and salads Vegetarian

Vegetable soup with corn, zucchini and tomatoes

Now I’m feeling more like having soups since fall is coming. I tried this soup and can recommend it. Perfect to serve with these quick whole wheat bread buns. Makes 4-6 portions of soup.

1 tbsp. extra virgin olive oil
1 chopped onion
2 cups of peeled, diced tomatoes (fresh or canned)
2 medium zucchini, chopped
2 cloves garlic, minced
4 cups organic, low sodium chicken broth (you can also use vegetable broth)
4 ears of corn, kernels cut off the cob
1/2 cup fresh basil, chopped
1/4 cup grated Parmesan cheese (optional)


Heat oil in a large pot over a medium high heat. Add in chopped onion along with a little salt and sauté for 5 minutes or until onion is fragrant and translucent.

Stir in tomatoes, zucchini, and garlic with one more kiss of salt and some black pepper and cool for 5 minutes. Add in chicken broth, crank up the heat, and let everything come to a boil.

Once you have your boil, reduce heat down to a simmer and stir in corn, basil and parmesan cheese (optional). Cook another 3-5 minutes until the zucchini is fork tender and corn still has it’s fresh pop. Serve and enjoy!

Nutrients per 1/4th of recipe: Calories: 197; Total Fat: 6g; Saturated Fat: 1.6g; Cholesterol: 4mg; Carbohydrate: 31.1g; Dietary Fiber: 4.7g; Sugars: 5.1g; Protein: 8g

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