Zucchini, Sweet Corn and Basil Soup

, from Issue #41. August, 2015
Photography by Aaron McLean.
Zucchini, Sweet Corn and Basil Soup

Zucchini are very easy to grow and produce an abundant crop, so if you have them in your garden you’ll love adding this delicious recipe to your repertoire.

Serves: 4–6


3 tablespoons olive oil
knob of butter
2 onions, thinly sliced
400 grams floury potatoes (eg Agria), peeled and diced
500 grams firm zucchini, roughly chopped
400 grams fresh or frozen corn kernels
2 teaspoons ground cumin
2 cloves garlic, crushed
5 cups chicken or vegetable stock
½ cup basil

To serve
thick plain yoghurt
extra basil leaves
olive oil


Heat the olive oil and butter in a large saucepan and add the onions and potatoes with a good pinch of salt. Cover and cook for 10 minutes, stirring occasionally. Add the zucchini, corn, cumin and the garlic and cook for 2 minutes. Add the stock, season and bring to the boil. Reduce the heat and simmer for 10 minutes or until the potatoes and corn are tender. Set aside to cool a little.

Transfer one third of the soup and all of the basil to a food processor and blend until smooth then tip back into the saucepan.

To serve: Reheat the soup and season if needed. Ladle into warm bowls and top with a spoonful of yoghurt, extra basil and a drizzle of olive oil. 

Cook’s tip: If using fresh sweet corn, you will need 3-4 large cobs. Remove the husk and silks and put the flat end of the sweet corn on a cutting board. Use a sharp knife to cut off the kernels.