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Celery Zucchini Soup

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


  • 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


  • 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.
  • 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.
Nutrition Facts
1-1/2 cups: 175 calories, 4g fat (2g saturated fat), 13mg cholesterol, 651mg sodium, 28g carbohydrate (0 sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat, 1/2 fat-free milk.

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  • LegalSec
    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.

  • Yrdua
    Jul 29, 2011

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