09/02/2021 
CategoryEveryday, Hot Meals, Hot Meals, Lunch, Members Only, Minimising Waste, Recess, Snacks, Snacks, Vegetarian
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
4 medium zucchinis, chopped
8 cups vegetable stock
2 x 310g can creamed corn
1 cup low-fat evaporated milk
Method
1
Place zucchini and stock in one 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.
5
Serve.
Acknowledgement
This recipe was adapted from the Go for 2 and 5, Healthy Food Fast Cookbook (State of Western Australia 2006, Fourth edition): https://healthywa.wa.gov.au/Recipes/U_Z/Zucchini-and-sweet-corn-soup
Ingredients
4 medium zucchinis, chopped
8 cups vegetable stock
2 x 310g can creamed corn
1 cup low-fat evaporated milk
Directions
1
Place zucchini and stock in one 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.
5
Serve.
