Zucchini and sweet corn soup

28/07/2015 Canteen recipes, Everyday, GREEN, HKA Kitchen, Hot meals, Recipes, Soups

Everyday (NSW)

This recipe has been adapted from the Go for 2 and 5, Healthy Food Fast Cookbook (State of Western Australia 2006, Fourth edition)

Serves 12


  • 4 medium zucchinis, chopped
  • 8 cups of chicken or vegetable stock
  • 2 x 310g can creamed corn
  • 1 cup low-fat evaporated milk


  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.