Zucchini soup with rice and tomato
I suggest preparing a simple, but at the same time delicious puree soup with zucchini and rice for lunch. You will need few ingredients, but the result will exceed all expectations. Thanks to zucchini, the first dish turns out light and tender. Rice makes the texture of the soup silky and thick, and fresh tomatoes add piquant sourness and a beautiful golden hue. The soup can be prepared with any meat broth, or with water or a decoction of onions, carrots, celery and herbs. In this case, you will get a lean version of the dish.
This recipe is ideal for children and those watching their figure. If desired, you can not add potatoes, but simply increase the amount of zucchini. This soup can be prepared all year round using frozen vegetables. In my opinion, this is a great option to diversify your daily menu!
Ingredients for making zucchini soup with rice and tomatoes:
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Ingredients:
Zucchini – 300 g.
Potatoes – 400 g.
Fresh tomatoes – 150 g.
Onions – 100 g.
Garlic – 2 cloves.
Rice – 100 g.
Chicken broth – 1.5 l.
Olive oil – 50 ml.
Butter – 25 g.
Bay leaf – 1-2 pcs.
Black allspice – 2-3 peas.
Salt – 1 tsp.
Ground black pepper – 0.25 tsp.
Ground coriander – 0.5 tsp.
Dill and parsley – 30 g.
Recipe for zucchini soup with rice and tomatoes
Step-by-step instruction:
1. Peel the onions and cut them into medium-sized cubes. Peel the garlic cloves and cut into thin slices. Pour olive oil into a thick-bottomed pan and add a piece of butter. When the oil mixture is hot, add chopped onions and garlic to the pan. Stirring occasionally, saute the vegetables over medium heat until golden brown.
2. Wash the zucchini, cut off the tails. Without peeling the vegetables, cut the zucchini into medium-sized cubes. Add it to the pan with the sautéed vegetables.
3. Wash the potatoes, peel them, and cut them into medium-sized cubes. Add the chopped tubers to the rest of the vegetables. Stirring, continue to fry the ingredients over medium heat for 5 minutes.
4. Pour hot chicken broth over the vegetables in the pan. For flavor, add bay leaf and black allspice. Covering the pan with a lid, simmer the soup over low heat for 7 minutes after the broth has returned to a boil.
5. Add thoroughly washed rice to the soup.
6. Wash the tomatoes. Make a cross-shaped cut on the fruits, lower the vegetables into boiling water for 1 minute. Peel the tomatoes and cut into small cubes. Add chopped tomatoes to the soup after the rice.
7. Add salt and spices to taste and mix. Continue cooking the soup over low heat until all ingredients are ready.
8. At the end of cooking, add finely chopped dill and parsley.
9. When the rice and vegetables in the soup are ready, puree the ingredients with an immersion blender until smooth.
10. Return the pan with the soup to the heat, bring to a boil and remove from the stove.
Pour the finished zucchini soup with rice and tomatoes into bowls, garnish with croutons, herbs and smoked paprika. If desired, the soup can be supplemented with heavy cream or sour cream.
Bon appetit!
I would like to share with you this delicious soup recipe:
Zucchini soup with rice and tomato
