Zucchini Soup

Servings: 7 | Prep: 15 minutes | Cook: 30 minutes

A creamy pureed zucchini soup thickened with rice and served with Parmesan cheese.

Ingredients

• 1½ pounds zucchini
• 3 tablespoons butter
• 1 small onion, chopped
• 1 teaspoon dried thyme leaves
• 6 cups Chicken Stock or reduced-sodium canned broth
• ¼ cup rice
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Grated Parmesan cheese

Instructions

1. Cut ends from zucchini. Shred on a grater.
2. In a large saucepan, melt butter over low heat. Add onion and cook 2 to 3 minutes, or until softened. Add zucchini and thyme, raise heat to medium, and add chicken stock and rice. Bring to a boil, reduce heat to low, and simmer covered 20 minutes.
3. Puree soup in a blender or food processor, in batches if necessary. Season with salt and pepper. Pass a bowl of grated Parmesan cheese on the side.

Nutrition (per serving)

Glycemic Load

Recipe extracted and analyzed with Glyc