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
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
- Folate 9.0
- Calcium 4.0
- Vitamin A 10.0
- Vitamin C 8.0
