Celery Zucchini Soup Recipe

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There's a harvest of fresh flavor in Alyson Sprague's pleasant celery soup. "I concocted the recipe at the end of the growing season with leftover vegetables from out garden," she explains from Sewickley, Pennsylvania.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

Nutritional Facts

One serving (1-1/2 cups) equals 175 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 651 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat, 1/2 fat-free milk.

Directions

  1. 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. 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. Yield: 6 servings.
Originally published as Celery Zucchini Soup in Light & Tasty December/January 2004, p10

Nutritional Facts

One serving (1-1/2 cups) equals 175 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 651 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat, 1/2 fat-free milk.

Reviews for Celery Zucchini Soup

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MY REVIEW
Reviewed Jan. 4, 2012

I used a regular small sweet onion, only used 3 red potatoes and it was a little thin so I did another batch of 2 tbsp. cornstarch and water to thicken up more. Was a little bland to our taste so I added some black pepper and red pepper flakes and also added a half jar of real bacon bits. It really added some extra flavor, turned out very good.

MY REVIEW
Reviewed Jul. 29, 2011

I tried this recipe as a way to use up some extra zucchini......both me and my husband like it alot.

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