Packed with the best vegetables of the season and garden herbs to match, this soup brims with fresh flavours.
Course Soups & Stews
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1small sweet onion
2small zucchinigreen and yellow
1small red pepper
3sprigs fresh thyme
2 1/2cupscorn stockor vegetable stock
1 1/2cupsfresh corn kernels
1/4teaspoonfreshly ground pepper
optional garnish: chopped fresh basil
Peel and dice onion. In a 6-8qt pot, heat olive oil and add onion. Cook over medium heat for five minutes. Meanwhile, slice zucchini into quarters lengthwise and dice. Halve, seed and chop the red pepper.
Add the zucchini, red pepper and fresh thyme to the onion. Cook for another five minutes.
Pour in the corn stock and add diced potatoes. Simmer for 15 minutes or until the potatoes are tender. Add fresh corn kernels, whole cream and seasoning. Simmer for five more minutes, then serve hot. Garnish with chopped fresh basil if desired.