Carrot Zucchini Soup

Adapted from Taste of Home

Serves 2-4

Here's another soup that leaves Marshal and I wanting more! This is a hearty, very healthy soup that pairs very nicely with an egg sandwich or a salad. As an awesome bonus, this soup packs vegetables in to your meal! 

Ingredients:

2 small onions (1 chopped, 1 quartered)

2 cups water

1/2 lb carrots, cut in to 1-inch pieces

1/8 teaspoon celery salt

1/8 teaspoon black pepper

2 cups diced zucchini

1.5 teaspoon olive oil

1.5 teaspoon butter*

1/2 cup chopped tomatoes

2/3 cup evaporated milk**

2 Tablespoons minced parsley

*Butter can be omitted to reduce calories

**any milk can be substituted. I used skim! 

Instructions:

1. Place the quartered onion in a 3 quart sauce pan. Add water, carrots, celery salt, and pepper; bring to a boil. Reduce heat, cover and simmer for 20 minutes (or until carrots are tender)

2. Transfer to a blender, cover and process until pureed.* Return pureed mixture to the pan

3. In a large pan, saute chopped onion and zucchini in oil and butter until tender; add to carrot mixture. 

4. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. 

5. Stir in milk and parsley. Heat Through

*use caution in blending hot mixtures as heat can cause a build up of pressure