Zucchini & Corn Soup
Prep: 8 mins
Cook: 10 mins
Serves: 6
You'll have this creamy vegetable soup on the table in less than 20 minutes!


  • 2 medium zucchinis , chopped
  • 4 cups vegetable or chicken stock
  • 310 g can creamed corn
  • 1/2 cup low-fat evaporated milk


  1. Place zucchini and stock in a large pot and bring to the boil.
  2. Simmer over gentle heat for 10 minutes or until zucchini is tender.
  3. Remove from heat, puree in a blender until smooth.
  4. Stir through creamed corn and milk.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Healthy tip!

Choose plain water or soda water in place of a sugary drink.

More tips

Nutrition Information

per serving per 100g
Energy 262 kJ 101 kJ
Protein 3.4 g 1.3 g
Fat, total 1.1 g 0.4 g
— saturated 0.3 g 0.1 g
Carbohydrate 9.3 g 3.6 g
— sugars 4.8 g 1.8 g
Sodium 796.9 mg 309.9 mg
Fibre 0.6 g 1.5 g

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Comments (1)

  • Avatar

    So yummy and filling!!
    Nicole Willis
    Posted on: 09 Mar 16

Rating (1 ratings)


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