Yield

6 servings

Type

Soup

Time

1 hour

Level

Easy

Prep veggies

01.

Wash and finely dice white onion, carrots, jalapeño, and celery. Slice zucchini into half moons. Add to dutch oven with butter.

Satué

02.

Sauté for 5-8 minutes, then add the sweet corn and diced zucchini. Sprinkle dried thyme and sage into the pot. Cook for 12-15 more minutes, continually stirring.

Add broth

03.

Pour in the vegetable broth and milk and allow the soup to simmer for 15 minutes.

Serve

04.

Serve with fresh grilled garlic or cheese bread, crackers, croutons, dumplings, shaved parmesan, etc.

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