Zucchini and Basil Corn Chowder
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander (optional)
  • pinch of red pepper flakes
  • 1 yellow onion - chopped
  • sea salt
  • freshly ground black pepper
  • 2½ cups fresh or frozen corn kernels
  • 3-4 small zucchini - cubed
  • 3 garlic cloves - sliced
  • juice of ½ lemon
  • 1 can unsweetened light Thai coconut milk
  • 1 cup reserved chickpea broth - from above
  • 1 cup cooked chickpeas - from above
  • 1 packed cup basil leaves, plus more for serving
  1. Warm the coconut oil in a medium soup pot over medium heat. Add the spices, onion, a pinch of salt and black pepper, and sauté for 5 minutes, until onion is translucent.
  2. Add the corn and another pinch of salt and sauté for another 5 minutes.
  3. Add the zucchini and garlic, and stir around for 1-2 minutes, until the garlic is fragrant. Add the lemon juice and let it absorb for about 1 minute.
  4. Add the coconut milk, chickpea broth and chickpeas and bring to a boil. Remove from heat.
  5. Measure 1½ cups of the soup into an upright blender, add the basil, and blend into a chunky puree. Return the pureed soup back to the pot and mix it in. Serve the soup garnished with more basil. Store refrigerated in an airtight container.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-summer-meal-plan-part-1/