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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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    Units: US | Metric


    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


      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.

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    • on October 08, 2008


      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.

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    • on October 01, 2008


      Delicious! I added some chili flakes to it.

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    Read All Reviews (7)


    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
    Total Fat 4.8 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 216.1 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 1.9 g
    Sugars 2.7 g
    Protein 2.0 g

    The following items or measurements are not included:

    sodium-free chicken stock

    rice vinegar

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