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    You are in: Home / Recipes / Rosemary Zucchini Soup Recipe
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    Rosemary Zucchini Soup

    Rosemary Zucchini Soup. Photo by *Parsley*

    1/1 Photo of Rosemary Zucchini Soup

    Total Time:

    Prep Time:

    Cook Time:

    44 mins

    10 mins

    34 mins

    Boomette's Note:

    This recipe comes for the Canadian Living magazine. This soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait LOL). Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Stir in zucchini and rosemary; cook for 6 minutes.
    3. 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. 4
      In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.

    Ratings & Reviews:

    • on February 22, 2010

      25

      Uff. I feel bad writing this review, because I wonder if something was up with my fennel seed. Anyway, this soup tasted overwhelmingly of fennel seed-- and I LOVE strong flavors. It wasn't inedible, but it was pretty darned close. I added a bunch of sage and some other things and got it, in the end, tasting something like Italian sausage soup --a bit odd!-- but it was the only way I could stomach it. I don't see anybody here commenting on the fennel flavor (and I used just under 2 tsp, in the end), so maybe it was my fennel seed? Still, had to comment. Watch out for the fennel seed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2008

      55

      A very quick to prepare mid-week recipe and really healthy (lots of vegetables!) and flavoursome. What more can one ask for? Apart from adding two leeks, I made this exactly to the recipe. I used lemon juice rather than the other option of rice vinegar. I blended about three quarters of the soup so there were still some chunky bits in it. I removed a quarter of the soup, used the immersion blender, then added the quarter portion back into the pot. A great blend of flavours, Boomette, and a recipe I'll certainly make again. Thank you for sharing it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2008

      55

      Delicious! I added some chili flakes to it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Rosemary Zucchini Soup

    Serving Size: 1 (142 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 90.9
     
    Calories from Fat 43
    48%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 216.1 mg
    9%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.7 g
    11%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    sodium-free chicken stock

    rice vinegar

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