Creamy Zucchini Soup

2 TBSP butter
1 cup chopped celery
1 cup diced bell peppers
1 cup diced onions
2 medium zucchini, diced
2 cups broth
1 tsp sea salt
1 1/2 cups milk
1 TBSP cornstarch
1/2 cup grated Parmesan
1/4 tsp pepper

In a soup pot, heat the butter over medium-high heat and and then add the celery, bell peppers and onions and cook until soft. Add the zucchini, broth, and salt and simmer about 10 minutes.  Mix the milk and cornstarch together, then stir into soup. Return to a simmer and mix in the Parmesan and pepper.

Makes 4 servings.

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