My mum made a version of this soup for me many times. I changed a few things and added some extras. Need a quick healthy soup? Look no further. This is primarily corn, onion, spinach, zucchini... and a bit of basil. Oh and bacon! YUM!
Ingredients
1 medium onion, small diced
2-3 cloves garlic, minced
1-2 tsp dried thyme
2 tbsp oil or butter, if desired
2- 3 tbsp flour
2 15 oz cans of cream of corn
1 15 oz can corn (optional)
1/2-1 cup milk
tt salt and pepper
1 small zucchini, spiralized or sliced thinly
handful of fresh spinach, roughly chopped
2-4 slices cooked bacon, chopped
fresh basil
Instructions
Read Susie's Tips and Tricks below
1. In a medium sized pot, saute in oil or butter: onion, garlic, bay leaf, and thyme, until slightly softened.
2. Add flour, (begin with just 2 tbsp) and cook for 1 minute. Now add creamed corn, then milk, and blend in. If you like a thinner soup, add more milk.
3. Add zucchini and spinach, then let bubble until warmed through. Don't boil, let simmer to cook lightly. Season to taste with salt and pepper.
4. Garnish with cooked bacon (optional) and fresh basil.
Susie's Tips and Tricks
You can cook the bacon along with the onion and garlic. Then set aside for garnishing soup.
Want extra nutrition? Very thinly slice carrots and celery, then saute on low along with onions.
You can slice zucchini in thin pieces instead of spiralizing... it just looks so pretty spiralized!
For a gluten-free soup, use arrowroot or cornstarch instead of flour.
If you desire, you can omit the milk, or use a dairy-free product. It will be a bit on the thin side, but just as delicious.
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