Rosemary Zucchini Soup
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 9494 cal |
| pro | 3 g3g pro |
| total fat | 5 g5g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 11 g11g carb |
| fibre | 2 g2g fibre |
| chol | 0 mg0mg chol |
| sodium | 405 mg405mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 44 iron |
| vit A | 1010 vit A |
| vit C | 88 vit C |
| folate | 99 folate |
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.
Ingredients
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 2 ribs celery , chopped2 ribs celery, chopped
- 1 onion , chopped1 onion, chopped
- 3 cloves garlic , chopped3 cloves garlic, chopped
- 2 tsp fennel seeds 2 tsp fennel seeds
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 3 zucchini , chopped3 zucchini, chopped
- 1-1/2 tsp minced fresh rosemary 1-1/2 tsp minced fresh rosemary
- 2-1/2 cups sodium-reduced chicken broth 2-1/2 cups sodium-reduced chicken broth
- 3 tbsp long-grain rice 3 tbsp long-grain rice
- 1-1/2 tsp rice vinegar 1-1/2 tsp rice vinegar
Preparation
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.
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.
Source : Canadian Living Magazine, June 2009
- Keywords : Soup; Chicken broth/stock; Zucchini; Rice; 100 calories;
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