Zucchini and Sweet Corn Soup

Yields12 Servings

4 medium zucchinis, chopped

8 cups vegetable stock

2 x 310g can creamed corn

1 cup low-fat evaporated milk

Place zucchini and stock in one large pot and bring to the boil.

Simmer over gentle heat for 10 minutes or until zucchini is tender.

Remove from heat, puree in a blender until smooth.

Stir through creamed corn and milk.

Serve.

Nutrition Facts

Servings 0