Rosemary Zucchini Soup Recipe

Name: Rosemary Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 stalks celery, chopped; 1 onion, chopped; 3 garlic cloves, chopped; 2 teaspoons fennel seeds; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 zucchini, chopped; 1 1/2 teaspoons fresh rosemary, minced; 2 1/2 cups sodium-free chicken stock; 3 tablespoons long-grain rice; 1 1/2 teaspoons rice vinegar or 1 1/2 teaspoons lemon juice

Servings: persons

2 tablespoons extra virgin olive oil
2 stalks celery, chopped
1 onion, chopped
3 garlic cloves, chopped
2 teaspoons fennel seeds
1/2 teaspoon salt
1/2 teaspoon pepper
3 zucchini, chopped
1 1/2 teaspoons fresh rosemary, minced
2 1/2 cups sodium-free chicken stock
3 tablespoons long-grain rice
1 1/2 teaspoons rice vinegar or 1 1/2 teaspoons lemon juice

1
In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
2
Stir in zucchini and rosemary; cook for 6 minutes.
3
Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
4
In batches in blender or food processor, puree soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 stalks celery, chopped, 1 onion, chopped, 3 garlic cloves, chopped, and more.

Yes, Rosemary Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Zucchini Soup

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