Do you have a lot of garden veggies to eat up? With the cooler evenings coming, why not make a soup! The key to this recipe is the sweet corn I brought from my hometown in Ontario. Ontario has the best sweet corn in Canada!

Ingredients

2 zucchini, sliced and quartered
1 large sweet potato, diced
1 large white onion, chopped
2 cobs sweet corn, cut off the cob (or ~2 cups frozen sweet corn)
6 carrots
6 cloves garlic
16 cups water
1/2 cup lentils
1/4 cup fresh basil, roughly chopped
1/2 tsp dried parsley
1 heaping tsp paprika
Sprinkle cayenne (or more for a little extra spice!)
Salt and pepper

Instructions

1. Add the water to a large pot and bring to a boil over high heat. Once boiling reduce to a light boil.

2. While the water boils, chop up the zucchini, sweet potato, onion, carrots, corn, garlic and basil.

3. Once the water is boiled, add the veggies you just cut, lentils, parsley, paprika, cayenne, salt and pepper. Cook at a light boil for about 30 minutes, until lentils are fully cooked. The zucchini and sweet potato will be soft but the corn and carrots will be firm to add a great texture to your soup.

Bon appetite!