Corn, Squash and Thyme Soup
Corn, squash, and thyme are all native to the Americas and have been used in cooking for centuries.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Corn, Squash and Thyme Soup
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
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Add corn, squash, thyme, vegetable broth, salt, and black pepper. Bring to a boil.
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Reduce heat and simmer for 20 minutes, or until vegetables are tender.
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Remove from heat and let cool slightly. Blend the soup until smooth using a blender or immersion blender.
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Return the soup to the pot and stir in coconut milk. Heat over low heat until warmed through.
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Serve hot and garnish with fresh thyme leaves if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
