Thai Coconut Zucchini and Corn Soup

It is common to have loads of zucchini and Summer squash on hand in the Summer, and that is always a good thing!  I love making the classics like zucchini bread and zucchini bakes, but they can be a wonderful addition to soups too as a healthy add in.  The soup I am sharing with you today is quick and easy to make and so delicious.  It contains zucchini too!  It is a Thai red curry soup that is always a hit when I make it!  I also add in some sweet corn because I love it with coconut milk which is the base for this, and some chickpeas for protein.  This soup is light and Summery and it won’t leave you feeling weighed down.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4-6 | Prep Time: 10 min. | Cook Time: 20 minutes | Ready in: 20 minutes

Ingredients

• 1 medium leek, sliced
• 2 tsp Spectrum unrefined coconut oil
• 2 medium yellow Summer squash, cut in half, and cut into 1 inch pieces
• 2 medium zuccchini, cut in half, and cut into 1 inch pieces
• 2 Tbsp Thai red curry paste
• 1 garlic clove, minced
• 1/2 tsp sea salt or to taste
• 1 15 oz can Thai Kitchen full fat coconut milk
• 2 1/2 cups filtered water or veggie broth
• 1 1/2 cups fresh sweet corn
• 2 Tbsp cornstarch dissolved in 3 Tbsp filtered water
• 2 Tbsp lime juice
• 1 15 oz can chickpeas, drained and rinsed

Instructions

In a large stockpot, heat the oil over medium heat. Add the leek, and sautee until starting to soften, about 5 minutes. Add all other remaining ingredients, and bring to a boil. Lower to a simmer, and cook for about 15 minutes, or until the squash is tender. Add the cornstarch mixture, and cook until just thickened, about 1 minute more. Remove from heat and add lime juice and chickpeas. Serve!