Just back from a few days away for Easter, I had some zucchinis in the fridge looking a little tired, just begging to be rescued. With little else available, not much time on my hands and as I hate throwing food away, soup seemed like the easiest and best option for them.
Green vegetables are an important part of any healthy eating plan and are of course best eaten soon after buying them to make sure they retain all of their wonderful nutrients. Zucchinis typically are an excellent source of manganese (an important trace mineral) and vitamin C (antioxidant, immune system) and a very good source of magnesium (nerve & muscle function), beta-carotene (precursor for Vitamin A – eyes & immune system), fibre (healthy bowel function), potassium (blood pressure), folate (red blood cell production & cardiovascular health), copper (trace mineral that works along with iron), riboflavin (vitamin B2 – important role in energy production) and phosphorus (mineral required for good bone and cell health). Wow!
I always have frozen corn on hand as it is so handy, although I will admit fresh corn does always taste better. Corn, a low GI starchy vegetable is a good source of many nutrients including thiamin (vitamin B1 – nerve, muscle & heart function), pantothenic acid (vitamin B5 – lots of roles including energy production), folate, dietary fibre, vitamin C, phosphorus and manganese.
Fresh herbs are a great addition to any dish adding a wonderful fresh flavour as well as extra nutrients. Basil is one of my favourite herbs as it is so versatile (goes well with Asian, Italian or Greek food) and very easy to grow here in Sydney. Adding milk to the soup gives it a little creaminess but also adds calcium (for bone strength) which most of us don’t get enough of every day.
This is a really quick and yummy soup which makes a very healthy snack. A larger serve could also be a great lunch along with some crusty sourdough bread topped with a lean protein source (turkey, tuna or even a little cheese for extra calcium!).
I think this is one of those staples you will make again and again….Enjoy 🙂
Zucchini Corn and Basil Soup
Makes 4 serves
- 2 large zucchinis
- 1 cup frozen corn
- 3 cups water
- 2 teaspoons Massel vegetable stock powder
- 1/2 cup low fat milk
- 1 tablespoon of fresh basil, shredded (or you could use chives, parsley, coriander…)
Place zucchini, corn and water in a saucepan and bring to the boil. Simmer over gentle heat for 10 minutes or until zucchini is soft. Remove from heat and puree in a blender or with a hand held blender until smooth. Stir through stock powder, milk and basil. Add pepper to taste.
Each serve (just over 1 cup/250ml) has 81 calories, 4g protein, 1 g total fat, 0.3g saturated fat, 3g of fibre (approx 10% of daily fibre requirements) and 67mg calcium (roughly 7% of your daily calcium requirement)