Years ago, I saw Silvana Franco, a British-Italian chef, make this Greek summer soup on TV. It looked so tempting, I simply had to try it. The recipe was both unusual and very tasty. I’ve never before tried a soup with lemon zest and rosemary in it.
Grated zucchini and rice are cooked in chicken broth (or vegetable broth for vegans), seasoned with salt, black pepper, lemon zest, lemon juice and rosemary. The thickness of the soup depends on how large zucchinis are and how much broth you use. You can make it thicker or thinner.
I make this Greek Zucchini Rice Soup for my guests and everybody is very pleased with it, so I recommend it from my heart.
- 1 onion chopped
- 1 cup rice
- 2 cloves garlic chopped
- 1 rosemary sprig
- 2 l stock 2 qt, vegetable or chicken
- 3 zucchinis grated
- lemon zest to taste
- lemon juice to taste
- salt black pepper
- 1 Tbsp dairy or non dairy yogurt per person
- leaves chopped fresh mint
Put chopped onion, rice, garlic, rosemary and stock in a large pot and cook for about 40 minutes.
Add 3 grated zucchinis and cook until zucchinis are soft.
Add lemon zest, lemon juice and season with salt and ground black pepper.
Serve in bowls, topped with 1 Tbsp yogurt and sprinkled with fresh mint leaves.