This Peruvian-style soup simmers zucchini and corn into a light bowl.
10 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Dice the zucchini small and drain the corn.
Turn the onion over medium heat for 2 minutes.
Add the zucchini and corn and saute for 4 minutes.
Add 5 cups water and cook for 15 minutes, keeping the zucchini pieces from falling apart.
Serve the soup hot so the corn and zucchini pieces do not sink to the bottom.
💡 Tip: Mashing some of the corn gives the soup a more cohesive texture.
🍽️ Serving suggestion: Ladle the corn and zucchini soup into hot bowls, leaving some corn kernels visible on the surface.
~148
kcal calories
4
g protein
23
g carbs
4
g fat
3.6g
Sugar
1.4g
Fiber
18.9mg
Sodium
0.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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