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Creamy Zucchini, Corn and Basil Soup - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 1 cup dice Onion
  • 6 cups dice Zucchini
  • 4 cups Corn, Frozen
  • 3/4 cups Packed Basil, Fresh
  • 4 cups Chicken Broth/Stock
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper

Serving Day Ingredients

  • 13 1/2 fluid ounces Coconut Milk, Canned

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 238 Calories
  • 15g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 3mg Cholesterol
  • 1191mg Sodium
  • 26g Total Carb
  • 3g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 6g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Maria Makes for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all the ingredients among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Empty the soup into a large pot and bring to a boil.
  3. Simmer for 15 minutes or until the zucchini is tender.
  4. Remove the soup from heat and blend in batches (or with an immersion blender) until the desired consistency is reached.
  5. Stir in the coconut milk.

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