Zuccchini Rice Soup
Instructions:
- 1 large onion - chopped
- 5 garlic cloves - minced
- 1/4 cup olive oil
- 6-10 zucchini - chopped or sliced
- 1 Tbsp salt
- 1 Tbsp thyme leaf
- 1 Tbsp marjoram leaf
- 3 qts Vegetable Stock
- 2 qts water
- 2 cups Brown Rice – cooked
- Chop up onions and sauté them with minced garlic, in the olive oil, for 5
- minutes. Chop up (or slice) the zucchini then add them with salt and herbs, to the sauté.
- Cover the pot and let the zucchini steam down - on
- low medium heat - for 10-15 minutes.
- Remove cover and add the vegetable stock and water. Bring this to a boil,
- reduce heat and simmer 30-40 minutes.
- Add the cooked rice and simmer
- another 15 minutes. Soup is now ready to serve.
- If you want to use uncooked rice, just add it to the sauté early on and
- finish the soup in the same manner as described above.
- Let the cooking
- rice indicate when the soup is done.