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Light Peruvian Summer Vegetable Corn on the Cob Soup - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Soup Recipe
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Light Peruvian Summer Corn Cob Soup

This delicious plant-based recipe for Light Peruvian Summer Corn Cob Soup is a celebration of fresh vegetables and authentic Peruvian flavor.  Sweet corncobs are simmered in a light, oil-free, vegan broth for authentic flavor.
Total Time30 minutes
Course: Soup, Stew
Cuisine: Gluten-Free, Healthy, Peruvian, South American, Vegan, Vegetarian
Keyword: 30 minutes or less, corn, corn on the cob, easy, healthy, light, oil-free, Peruvian, plant-based, soup, South American, stew, summer, wfpb
Servings: 4
Calories: 82kcal

Ingredients

  • 1 onion diced
  • 1 red bell pepper seeded and diced
  • 1 medium sweet potato diced
  • 3 large ears of corn on the cob
  • 4 cloves garlic minced
  • 3 bay leaves
  • 2 tablespoons fresh Mexican or Peruvian Oregano
  • 1 tablespoon fresh thyme
  • 8 cups water or vegetable stock
  • 1 zucchini diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • To prepare the soup: Place the diced onion, bell pepper, and sweet potato into a large pot. Cover and cook over medium heat, 8-10 minutes, until the onions are translucent. If the vegetables start to brown, reduce the heat, and add a splash of water.
  • Shuck the corn and remove as much of the silks as you can. Cut each ear into 1-2 inch rounds.
  • Once the vegetables in the pot are done sweating, add the corn, bay leaves, oregano, bay leaves, and 8 cups of water or vegetable stock. Cover, bring to a boil, and reduce to a simmer. Simmer over medium-low heat until the sweet potato is tender, about 15-20 minutes.
  • While the soup simmers, dice the zucchini into bite-sized pieces.
  • Add the diced zucchini, and cook 2 more minutes, just until the zucchini is tender. Then, turn off the heat, season with salt and pepper, and serve.
  • Enjoy a big bowl with a ray of sunshine.

Notes

Yield: 12 cups