This filling soup doesn’t need any more than a slice of bread to accompany it for lunch, or a salad and some protein for your main meal of the day. You can adjust the seasonings to make it as spicy or mild as you like.
4 tablespoons extra virgin olive oil
1 large white onion, chopped
6 garlic cloves, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano
1 jalapeño pepper, seeded and chopped
½ teaspoon crushed red pepper flakes
1 teaspoon paprika
1 teaspoon chili powder
1 pound Yukon Gold potatoes, quartered and sliced (with skins)
2 10-ounce bags of frozen organic sweet corn or fresh kernels cut from 4 cobs in season
4 to 5 medium zucchini, quartered lengthwise and sliced
8 cups vegetable stock
½ cup raw cashews, soaked overnight
2 teaspoons Sriracha sauce, or to taste
Salt and freshly ground pepper to taste
¼ cup chopped cilantro for garnish
- Heat oil in a medium soup pot. Add onion and sauté until translucent. Add garlic, cumin, coriander, oregano, jalapeño, red pepper flakes, paprika, and chili powder and sauté for 2 minutes.
- Add sliced potatoes and sauté for five more minutes.
- Add vegetable broth, bring to a boil, and simmer for 10 minutes.
- Add zucchini and corn and simmer for another 5-10 minutes or until potatoes, corn and zucchini are tender, but not overcooked.
- Strain and remove 2 cups of the cooked vegetables from the soup and set aside.
- In a food processor, or using an immersion blender, purée the remainder of soup in the pot with the soaked cashews and return the puréed soup to the pot. (Don’t over purée the soup. Allow it to retain some texture.) Return the cooked vegetables that were set aside to the pot as well. Reheat.
- Season with Sriracha, salt and pepper to taste.
- Serve in a tureen or individual soup bowls garnished with chopped cilantro.