Carrot Zucchini Soup
TOTAL TIME: Prep: 30 min. Cook: 30 min.
YIELD: 2-4 servings.
Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them.
-Joanne Novellino, Bayville, New Jersey
Ingredients
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2 small onions
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2 cups water
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1/2 pound carrots, cut into 1-inch pieces
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1/8 teaspoon celery salt
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1/8 teaspoon pepper
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2 cups diced zucchini (3 to 4 medium)
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1-1/2 teaspoons olive oil
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1-1/2 teaspoons butter
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1/2 cup chopped seeded tomatoes
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2/3 cup evaporated milk
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2 tablespoons minced fresh parsley
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 133 calories, 6g fat (3g saturated fat), 17mg cholesterol, 127mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 5g protein.
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