Celery Zucchini Soup
Ingredients
- 3 green onions, thinly sliced
- 2 garlic cloves, minced ⓘ
- 2 tablespoons butter ⓘ
- 4 celery ribs, chopped ⓘ
- 2 medium carrots, chopped ⓘ
- 2 cups water ⓘ
- 1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes ⓘ
- 3/4 teaspoon salt ⓘ
- 3/4 teaspoon dried thyme ⓘ
- 5 medium red potatoes, cut into small chunks (about 1 pound) ⓘ
- 3 cups fat-free milk ⓘ
- 2 cups shredded zucchini ⓘ
- 2 tablespoons cornstarch ⓘ
- 1/4 cup cold water ⓘ
Instructions
- In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil.
- Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened.
Nutrition & Diet Analysis (per serving)
674
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).