Tuesday, August 21, 2018

Chilled Zucchini Corn Lime Soup- Instant Pot or Not

Corn LIme Soup at www.realfoodblogger.com

Corn and zucchini are at their peak right now in late Augut, and the duo are sensational in this light summer soup which can be eaten chilled or warm.

I cook the soup in my Instant Pot and then blend the it with an Immersion blender.  ***If you do not have an Instant Pot (link to Amazon), follow my stove top recipe at the bottom of the page. ( But what are you waiting for? Instant Pot's make cooking a breeze). This recipe is vegan, oil-free, and gluten-free.

Although this soup can be enjoyed warm or chilled, chilled seems to be my preference. I usually serve it warm for dinner and cold for lunch the next day. Either way it doesn't disappoint- The key ingredients for me is the fresh lime and crunchy sweet corn that I add to each soup bowl!


Who isn't looking for interesting zucchini recipes this time of the year when the farmer's markets and gardens are overflowing with zucchini and the sweet white corn is at its best.

zucchini for soup recipe

I had a few oversized zucchini that I hated to see go to waste. 
I figured they would taste good in a soup and they did!!

 This soup is delicious enough to serve to company, and it is allergy friendly because it is gluten free, dairy free, and nut free.

I love my IP (Instant Pot)  because I can make a soup like this last minute and it comes out great. 

I used one oversized zucchini cut up into bite size pieces, a half of a yellow onion, one Russet potato cubed, a grabbed a handful of parsley that I chopped, and a handful of fresh baby spinach-  These vegetables made a mild green's soup that I topped off with a generous amount (2 Tablespoons/bowl) of freshly squeezed lime juice and 2 Tablespoons of raw corn kernels that I cut directly off the cob. 

The raw corn was crunchy and sweet and added a nice contrast to the tart lime in this summer soup.


1 large zucchini, cut into bite size pieces
1/2 yellow onion, diced
1 cup of chopped parsley
1 medium large Russet potato, peeled and chopped 
1 large handful of baby spinach
5 cups of vegetable broth
3 cups of water
1/2 teaspoon of garlic powder
1 cup of raw corn kernels
1 lime cut in half 

Directions for cooking in the Instant Pot: 

Place all of the ingredients in the IP except the corn and the lime. Turn to manual and set pressure cook setting on zero. When done, release steam manually according to manufacturer's directions. When all steam is released, remove lid and blend with an immersion blender. When soup is blended, let it sit for at least 2 hours . It needs time for the flavors to mingle. Then ladle into bowls and add 1-2 tablespoons of freshly squeezed lime juice and 2 tablespoons of sweet white raw corn kernels to each bowl.

If you do not have an Instant Pot
Ingredients are almost the same. But you will need an additional 2 cups of water to account for evaporation for stove top cooking vs the sealed IP (Instant Pot) which has no evaporation.

Directions for the stove top version: 
Place the zucchini, onion, parsley, baby spinach, broth and water in a large soup pot. Bring to a boil, turn to simmer and simmer until all veggies are soft. Turn off heat and blend using an Immersion blender until smooth. Allow to sit for 2 hours for flavors to mingle. Ladle into bowls and add 2 tablespoons (or less if you are not a lime lover like us) of freshly squeezed lime juice and 2 tablespoons of sweet white raw corn kernels to each bowl. 

My Notes: 

1. Look for Non GMO corn if possible- Ask your local farmer's markets- some small farmers are still using NON GMO seeds. I have found two farms in my neighborhood and I've been buying my corn on the cob at those two farms. Let them know you care!! ( If it doesn't say NON GMO is the supermarket - corn is almost always GMO ( genetically modified) .

2. 100 % of my recipes are gluten free; 90% of my recipes are vegan  10 % vegetarian

3.  The Instant Pot comes in different sizes- 
I use the 6 qt size and it seems to be perfect!

 I now make all of my soup in the Instant Pot and am converting all of my recipes. It is so much easier, faster, and no mess. I love my Instant Pot- thanks to my good friend Noreen G. for introducing it to me and telling me how wonderful it is!!

#Glutenfree #vegan #corn #Zucchini #soup

Joining Deb's Souper Sunday  where anyone can share a soup, salad, or sammie. 

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  1. Love it! I love zucchini at this time of year and can never get enough of them. The soup will make a great lunch with some homemade bread :-)

  2. LOL. I love the picture of the empty bowl. That soup must be delicious! Thanks for sharing your tips about eating non-gmo. Have a beautiful day.

    1. The soup is one of our summer favorites- hot or cold.. and it makes perfect use of summer zucchini and corn..

  3. What a lovely, fresh summer soup, Judee! I've been thinking about an instant pot - I hear so many good things! thank you so much for sharing this recipe, and for being a part of the Hearth and Soul Link party!

    1. April,
      I really recommend getting the Instant Pot. It is such a time saver in so many ways with cooking and clean up.

  4. Cold soup does seem perfect for the end of summer -- so many great ingredients in fresh and hopefully local produce.

    best... mae at maefood.blogspot.com

  5. I love all of the ingredients in this one! It looks refreshing and perfect for a summer's meal. Thanks for sharing with Souper Sundays this week.

  6. Yet another use for corn! I have these ingredients on hand, love soup, and this looks delicious.


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