Yellow Zucchini & Pepper Corn Soup

Yellow zucchini is light, cooling and easy to digest sweet in taste so it helps to balance the body in the summer heat.Yellow peppers are also sweet but can increase pitta the addition of coconut milk helps balance the recipe.Increase Immunity with Vitamin C from both vegetables that are low in calories and high in anti-inflammatory properties.

Corn is full of fibre and good for digestion and loaded with phytochemicals that promote healthy vision.

4 servings

Ingredients

2 Yellow Zucchini

1 Yellow Bell Pepper

1 Yellow Onion Halved

1 liter Vegetable Broth (Plus 1 cup more stock)

1 cup Corn (Fresh shucked corn or frozen)

1/2 Green Chili (De-seeded and De-veined, fined diced) (optional)

2 tbsps Extra Virgin Olive Oil (Or Coconut oil)

1/2 tsp Himalayan Salt

1/2 cup Canned Coconut Milk

1/2 tsp Cumin Seed

1 Lime (1/2 juiced and the rest cut into wedges for garnish)

1 tbsp Fresh Coriander

Heat the oven to 200 degrees C. Cut the onion in half, roughly cut the zucchini and the yellow peppers. Drizzle olive oil add a bit of herb salt. Cook for 20 minutes until the vegetables are soft and you can peel off the skin of the peppers. In a soup pot add the roasted vegetables, chili and corn cover with the broth. Cook for 15 minutes until everything is combined and the corn is cooked if using fresh corn. Add the coconut milk.

Puree the soup with a stick blender and set aside.

This soup is good cold or hot. If you serve it hot add a 1 tsp of hot oil with cumin seeds to the soup just before serving. Add the lime juice just before serving and garnish with lime wedges and fresh coriander.