Soup with rice and zucchini
Description
Perfect for lunch. I suggest making a simple yet delicious soup with rice and zucchini. This soup can be prepared either on any meat broth or in a fasting version—using water. This recipe is part of a healthy eating series; such a dish is ideal both for children's meals and for those watching their figure. The soup turns out light, yet satisfying and quite nutritious! An excellent addition to your everyday menu. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Pour water or chicken broth into a saucepan. Add salt to taste and bring to a boil.
- 3
Step 3
Dice the zucchini, carrot, and onion.
- 4
Step 4
Pour oil into a skillet, add onion and carrot. Sauté for about 2–3 minutes, stirring occasionally, until softened. Then add zucchini and cook the vegetables for a few more minutes. If the zucchini is mature, peel it and remove the seeds before cooking.
- 5
Step 5
As soon as the water boils, add the diced potatoes to the pot and cook for 5 minutes after boiling.
- 6
Step 6
Then add the washed rice and cook everything together for 10 minutes.
- 7
Step 7
Add the sautéed vegetables. Bring the contents of the pot to a boil and cook the soup for another 5–7 minutes, until all ingredients are cooked through.
- 8
Step 8
At the very end, add the minced garlic, Provence herbs, and fresh herbs. Remove the pot from the heat and let it steep, covered, for 10–15 minutes. The rice and zucchini soup is ready.
- 9
Step 9
The soup is ready. Serve hot.