Zucchini Rice Soup
Author: Kitchen Nostalgia
Ingredients
  • 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
  • GARNISH:
  • 1 Tbsp dairy or non dairy yogurt per person
  • leaves chopped fresh mint
Instructions
  1. Put chopped onion, rice, garlic, rosemary and stock in a large pot and cook for about 40 minutes.
  2. Add 3 grated zucchinis and cook until zucchinis are soft.
  3. Add lemon zest, lemon juice and season with salt and ground black pepper.
  4. Serve in bowls, topped with 1 Tbsp yogurt and sprinkled with fresh mint leaves.