4 cups chicken or vegetable broth (or 4 c water and 2 large knorr boullion cubes)
large yellow onion, chopped
3 cloves garlic, minced
12 basil leaves
dash of cayenne pepper
3 T uncooked white rice
few grinds of fresh black pepper.
Optional- 1/4 cup grated Parmesan, large dash of smoked paprika
olive oil for cooking
Instructions
Heat large glug of olive oil in a soup pot. Saute
onion and garlic until the combo is translucent.
Add zucchini and saute for 10-15 minutes, until
chunks soften and release liquid.
Add broth and rice to pot. Bring to a boil and
simmer for 20 minutes. Add basil, black pepper,
cayenne, and optional ingredients and simmer
another 10 minutes.
Remove from heat. Puree with a stick blender.
Adjust seasonings as you wish.
For creamier soup add 3 ounces cream cheese at the
end and blend it in with stick blender.
Serving
Suggestions
Serve with Parmesan on the side to sprinkle on top and crusty bread.
Originally Submitted
8/26/2020
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