Sweet corn and corn soup on light wooden background

• Ingredients:

  • 2 medium zucchinis, chopped
  • 4 cups vegetable stock
  • 3 corn cobs
  • 1/2 cup milk, optional
  • Parsley and chives for garnish, finely chopped

• Method:

  1. Place zucchini and stock in a pot and bring to the boil.
  2. Simmer over gentle heat for 5 minutes.
  3. Remove the corn from the cob with a sharp knife. Add it to the pot and continue cooking until the zucchini is completely tender.
  4. Remove from the heat and puree with a blender stick until smooth.
  5. Stir through the milk if a creamier consistency is required.
  6. Season with salt and pepper to taste and serve sprinkled with freshly chopped herbs.