Zesty Zucchini and Corn Soup

This zesty zucchini and corn soup is a delicious and easy way to get your daily dose of vegetables. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover zucchini and corn. The soup is made with a base of vegetable broth, and it's flavored with onion, garlic, cumin, oregano, salt, and pepper. The zucchini and corn add a sweet and savory flavor to the soup, and they also help to thicken it. This soup is sure to become a favorite in your household.

The inspiration for this soup came to me one day when I was cleaning out my refrigerator. I had some leftover zucchini and corn, and I wasn't sure what to do with them. I decided to experiment, and I came up with this delicious soup. I've been making it ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups vegetable broth

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic, cumin, oregano, salt, and pepper and cook for 1 minute more.
4. Add the vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 1 hour.

Why It Works

• The combination of zucchini and corn gives the soup a sweet and savory flavor.
• The vegetable broth provides a light and flavorful base for the soup.
• The onion and garlic add depth and complexity to the flavor of the soup.
• The cumin, oregano, salt, and pepper add a touch of spice and seasoning to the soup.