Name: Celery Zucchini Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Celery Zucchini Soup

1. 3 green onions, thinly sliced -

2. 2 garlic cloves, minced -

3. 2 tablespoons butter -

4. 4 celery ribs, chopped -

5. 2 medium carrots, chopped -

6. 2 cups water -

7. 1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes -

8. 3/4 teaspoon salt -

9. 3/4 teaspoon dried thyme -

10. 5 medium red potatoes, cut into small chunks (about 1 pound) -

11. 3 cups fat-free milk -

12. 2 cups shredded zucchini -

13. 2 tablespoons cornstarch -

14. 1/4 cup cold water -

How to cook deliciously - Celery Zucchini Soup

1. Stage

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.

2. Stage

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.