Ingredients

The following ingredients have 6 Servings
  • 2 fresh cobs of sweet corn
  • 2 tablespoons Onion-Infused Oil, (made with olive oil, or purchased equivalent)
  • ½ cup (32 g) chopped scallions, (green parts only)
  • 6 cups (1.4 L) Low FODMAP Vegetable Broth
  • 12- ounces (340 g) Yukon Gold, (yellow-skinned or red-skinned waxy potatoes, diced)
  • 4 plum tomatoes, (cored and chopped)
  • 1 carrot, (trimmed and scrubbed, cut in half crosswise)
  • ½ stalk celery, (cut in half crosswise)
  • 1 tablespoon minced fresh basil, (plus extra)
  • Kosher salt
  • Freshly ground black pepper
  • ½ pound (225 g) raw shrimp (peeled and deveined)
  • ½ medium zucchini, (trimmed and diced)

Instruction

  • Shuck the corn and discard the husks and silk. Cut the corn from the cob, reserving any juices and the kernels. Save the cobs.
  • Heat the oil in a large stockpot over low heat and add the scallions. Sauté for a few minutes until softened. Add the corncobs to the pot along with Vegetable Broth, potatoes tomatoes, carrot, celery and 1 tablespoon minced fresh basil. Bring to a simmer, covered, and simmer for 20 minutes or until. Potatoes should be tender and the flavors will have come together. Taste and season with some salt and pepper, as desired.
  • Remove and discard the corncobs, and carrot and celery pieces. Add the shrimp and zucchini along with corn kernels and any juices. Bring back to a simmer for and cook just until zucchini is tender and shrimp has turned opaque. Soup is ready to serve, garnished with extra fresh basil.
  • Soup may be cooled and refrigerated for up to 3 days in an airtight container.