Healthy Zucchini & Corn Soup Recipe
Ingredients
- 2 medium zucchinis , chopped
- 4 cups vegetable or chicken stock
- 1 x 400 g can creamed corn
- 1/2 cup low-fat evaporated milk
Method
- Place zucchini and stock in a large pot and bring to the boil.
- Simmer over gentle heat for 10 minutes or until zucchini is tender.
- Remove from heat, puree in a blender until smooth.
- Stir through creamed corn and milk.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Healthy tip!
Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 393 kJ | 134 kJ |
| 94 Cal | 32 Cal | |
| Protein | 4.1 g | 1.4 g |
| Fat, total | 1.3 g | 0.5 g |
| — saturated | 0.3 g | 0.1 g |
| Carbohydrate | 15.3 g | 5.2 g |
| — sugars | 6.6 g | 2.2 g |
| Sodium | 907 mg | 310 mg |
| Fibre | 2.7 g | 9 g |
