Zucchini Soup

Make Zucchini Soup for the family! With organic zucchini in the drawer from last week’s produce pick up, I needed to find a yummy recipe! (I have a pretty standard recipe I typically follow with zucchini but getting bored with that one – you know what I mean!)

I came across this recipe in the Miami Herald recently, gave it a shot and really like it!

Zucchini Soup

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 1 large garlic clove, chopped
  • 5 cups chicken stock, homemade or canned
  • 3 tablespoons raw rice
  • 1 pound zucchini, grated
  • salt and freshly ground pepper
  • 1 egg
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon finely chopped parsley

Heat oil in a large saucepan over medium-high heat.  Sauté the onion & garlic until the onion is soft, about 4 minutes.  Next, add the stock and rice.  Simmer over low heat, covered, about 10 minutes.  Add zucchini. Season to taste with salt & pepper and simmer until the zucchini is tender, about 15 minutes.  Finally, in a bowl beat the egg with the cheese and parsley, then whisk into the soup. Makes 4-6 servings.

Printable version of recipe below.

[cookbook_recipe id=”24043″]

This recipe was originally adapted from the The Book of Latin American Cooking by Elizabeth Lambert Ortiz.

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