8 minutes preparation + 10 minutes cooking
7 serves of vegies in this recipe

2 medium zucchinis, chopped
4 cups vegetable or chicken stock
310g can creamed corn
½ cup low-fat evaporated milk

Place zucchini and stock in a 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.

Serves 6.

Zucchini & Sweet Corn Soup is featured on the bottom right of the photograph.