Zucchini - Creamy Soup

By Joan_Z

7 cups = Cal. - 115; Sodium - 574 mg; Carbs - 10

Ingredients

• 2 Tbsp. unsalted butter
• 2 cups (6 ribs) chopped celery
• 2 med. onions - diced
• 2 med. zucchini - diced
• 2 cups vegetable broth
• 1 tsp. kosher salt
• 1 1/2 cups milk
• 1 Tbsp. cornstarch
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. ground black pepper

Preparation

Step 1

In a 6 quart saucepan, heat the butter over medium-high heat. Add the celery and onions and saute until soft - about 12 mins. Add Zucchini, vegetable broth and salt to pan , bring to a simmer and cook for 10 mins.

Meanwhile, whisk together the milk and cornstarch; blend into soup. Bring soup back to a simmer, stirring. Then add the Parmesan and pepper. Stir until combined and serve hot.