Soup with zucchini, rice and cream
A delicious, light and yet nutritious first course. Young zucchini make the soup more delicate, rice replaces the familiar potatoes and adds richness, while cream and paprika provide aroma and a pleasant aftertaste.
Ingredients
- Zucchini — 750 g
- Long-grain rice — 3 tbsp (45 g)
- Onion — 150 g
- Carrot — 140 g
- Garlic — 1-2 cloves
- Cream — 100 ml
- Vegetable oil — 2 tbsp
- Bay leaf — 1 pc
- Ground sweet paprika — 0.5 tsp
- Salt — 1.5 tsp
- Ground black pepper — 1/8 tsp
- Fresh parsley (for serving) — 1 sprig
- Water — 1000 ml
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Cooking Instructions!
Peel and chop carrots, garlic, and onions into small cubes.
Heat up vegetable oil in a frying pan, add onions, carrots, and garlic, and sauté for 3-5 minutes until onions are translucent.
Peel and chop zucchini into small cubes.
Add zucchini to the pan with the vegetables.
Saute for another 3-4 minutes.
Transfer the sautéed vegetables to a pot and add water.
Rinse rice and add it to the pot. Cook for 10-15 minutes until rice is done.
Add bay leaf, paprika, salt, and black pepper. Bring to a boil.
Rinse rice and add it to the pot. Cook for 10-15 minutes until rice is done.
Finely chop herbs, add to the soup, and stir. Let stand for 5 minutes.
Divide soup into bowls and serve. Enjoy your meal!
