Rosemary Zucchini Soup

Author: Canadian Living

This soup will have you hoping for a bumper crop in the vegetable garden. Its creamy texture comes from the rice, not cream. To make it smoother, strain the soup through a fine sieve after pureeing.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine, June 2009

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 ribs celery chopped
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 2 teaspoons fennel seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 zucchinis chopped
  • 1 1/2 teaspoon minced fresh rosemary
  • 2 1/2 cups sodium-reduced chicken broth
  • 3 tablespoons long-grain rice
  • 1 1/2 teaspoon rice vinegar

Method

In large saucepan, heat oil over medium heat; cook celery, onion, garlic, fennel seeds, salt and pepper, stirring occasionally, until vegetables are softened, about 5 minutes.

Stir in zucchini and rosemary; cook for 6 minutes. Add broth, 2 cups (500 mL) water and rice; bring to boil. Reduce heat, cover and simmer, stirring often, until rice is tender, about 20 minutes. Stir in rice vinegar; let cool slightly.

In batches in blender or food processor, purée soup until smooth. (Make-ahead: Let cool completely. Refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.

Ladle into bowls.

Nutritional facts Per serving: about

  • Sodium 405 mg
  • Protein 3 g
  • Calories 94.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rosemary Zucchini Soup

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