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Zucchini and Corn Soup
  • 2 medium zucchinis, chopped
  • 4 cups vegetable or chicken stock*
  • 310g can creamed corn
  • ½ cup low-fat evaporated milk
  1. Place zucchini and stock in a 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


  • Use the chicken or vegetable stock recipe in collection for a reduced salt version.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large stock pot
  • Can opener



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

459g Quantity per serving Quantity per 100g
Energy 590kJ 129kJ
Protein 6.8g 1.5g
Fat, total 1.9g 0.4g
— Saturated 0.5g 0.1g
Carbohydrate 21.3g 4.6g
— Sugars 11.8g 3.6g
Fibre 6.2g 1.4g
Sodium 300mg 65mg