Prep Time
20 Mins
Cook Time
25 Mins
Stand Time
10 Mins
Yield
Makes 7 cups (serving size: 1 1/2 cups)
Photo: Jennifer Davick; Styling: Mindi Shapiro Levine

How to Make It

Step 1

Sauté chopped celery and onion in hot olive oil in a Dutch oven over medium-high heat 8 minutes or until tender.

Step 2

Add zucchini and next 4 ingredients. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes or until zucchini is tender. Remove from heat, and let stand 20 minutes.

Step 3

Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return soup to Dutch oven, and cook over medium heat 5 minutes or until thoroughly heated. Garnish, if desired.

Step 4

Note: You can also process soup with a handheld immersion blender directly in Dutch oven.

Step 5

Note: Nutritional analysis does not include garnishes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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