Rosemary Zucchini Soup

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.

• Ready In: 44 mins
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  stalks celery, chopped
• 1  onion, chopped
• 3  garlic cloves, chopped
• 2  teaspoons fennel seeds
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3  zucchini, chopped
• 1 1⁄2 teaspoons fresh rosemary, minced
• 2 1⁄2 cups  sodium-free chicken stock
• 3  tablespoons long-grain rice
• 1 1⁄2 teaspoons rice vinegar or 1 1⁄2 teaspoons lemon juice

Directions

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. Stir in zucchini and rosemary; cook for 6 minutes.
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. 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.