Celery Zucchini Soup

Name: Celery Zucchini Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 mediums carrots, chopped; 4 ribs celery ribs, chopped; 1 Tbsp reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes; 2 Tbsps cornstarch; 1 teaspoons dried thyme; 735 milliliters fat-free milk; 2 garlic cloves, minced; 3 green onions, thinly sliced; 5 mediums red potatoes, cut into small chunks (about 1 pound); 1 teaspoons salt; 59 milliliters cold water; 248 grams shredded zucchini

Celery Zucchini Soup is a hor d'oeuvre that serves 6. One serving contains 231 calories, 9g of protein, and 4g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up green onions, chicken bouillon granules, potatoes, and a few other things to make it today. Winter will be even more special with this recipe. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Celery, Cashew & Sherry Soup, Savoy Cabbage and Celery Root Soup with Leek Confit, and Sweet Potato and Celery Soup.

Instructions

In a large saucepan, saute onions and garlic in butter until tender.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Sauce Pan

Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme.

Ingredients you will need

Bouillon

Carrot

Celery

Thyme

Water

Salt

Add potatoes. Bring to a boil.

Ingredients you will need

Potato

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.

Ingredients you will need

Corn Starch