Name: Carrot Zucchini Soup
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 2 small onions -; 2 cups water -; 1/2 pound carrots, cut into 1-inch pieces -; 1/8 teaspoon celery salt -; 1/8 teaspoon pepper -; 2 cups diced zucchini (3 to 4 medium) -; 1-1/2 teaspoons olive oil -; 1-1/2 teaspoons butter -; 1/2 cup chopped seeded tomatoes -; 2/3 cup evaporated milk -; 2 tablespoons minced fresh parsley -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Zucchini Soup

1. 2 small onions -

2. 2 cups water -

3. 1/2 pound carrots, cut into 1-inch pieces -

4. 1/8 teaspoon celery salt -

5. 1/8 teaspoon pepper -

6. 2 cups diced zucchini (3 to 4 medium) -

7. 1-1/2 teaspoons olive oil -

8. 1-1/2 teaspoons butter -

9. 1/2 cup chopped seeded tomatoes -

10. 2/3 cup evaporated milk -

11. 2 tablespoons minced fresh parsley -

How to cook deliciously - Carrot Zucchini Soup

1. Stage

Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan.

2. Stage

In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.