Soup of the Day: Mexican Zucchini Soup

We gave you a recipe for zucchini soup earlier this week, and now here's another that illustrates just how different two soups made from similar ingredients can be. Ours was creamy; this one is chunky. Ours was mild; this one has a bit of a kick.

The recipe is from Vegalicious, and it's vegan! It's a quick recipe -- just sauté onions, zucchini, and corn then cook them gently in vegetable broth. Jalapeno peppers give it a pleasant zing, too!

• Get the recipe: Mexican Zucchini Soup

Have a great soup recipe? Email us here if you have a recipe and photo to share. We may make it one of our Soups of the Day this month!

Previous Soup of the Day: East African Groundnut Soup

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.