Vegetable soup with zucchini and rice

3

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Simple dish
    • 0.0.3 37.78kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  50 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  37.78kcal

• Rating

• Recipe

Zucchini has a neutral taste, and also contain a lot of fiber, which reduces the total calorie content of the soup. Therefore its worth cook at home if you are on a diet. You can make it for vegetarian menu, if you replace the meat broth with vegetable.

Let’s get started!

Ingredients

0/12 ingredients

• Potato-3 pcs.
• Rice-1/2 Art.
• Zucchini-1pc.
• Carrots – 1 pc.
• Black peppercorns – 5 amount
• Bay leaf (optional) – 2 pcs.
• Dill Greens – 1 bunch
• Salt to taste
• Butter-4 tbsp. l
• Meat or vegetable broth-2.5 l.
• 1 onion
• Green onion – 1 bunch

50 мин50 мин 37.78

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Peel the potatoes, cut into large pieces, boil in vegetable broth until cooked for 20 minutes.
2. Put the potatoes from the broth and mash it almost mashed.
3. Rice put in the broth and cook for 10 minutes.
4. Pass the onions and carrots in butter.
5. Add to them diced zucchini. If zucchini mature, you need to peel it and remove the seeds. Fry until softness.
6. Put in a broth sautéed vegetables and potatoes. Boil 15 minutes on low heat.
7. Add chopped greens, turn off the heat and insist on soup under the lid for another 10 minutes. Such soups are well served with sour cream the sauce.