Dr. Padma Garvey

The plant-based Doctor Mom 

Corn and zucchini soup

Fat calories: negligible

This soup is so easy and unbelievably tasty.  I made it for the first time 15 years ago and remember that one of my guests literally licked his bowl, much to his wife's shock.


Take a large pot for soup and fill with one gallon of water.  Start to heat on high.  To the water, add two large white onions, very finely diced. 

Take 6 ears of corn and remove corn nibblets.  Once water has started to boil, add the corn.  Take one bunch of fresh cilantro and finely chop.  Add to water.  Add salt and pepper to taste.  Take three large zucchini and finely shred.  Add to soup.  Add one vegetable bouillon cube.  Add salt and pepper to taste.


This soup tastes good hot or cold.