Zucchini
2 piece · medium young (approx. 500 g, preferably with light green skin)
Community recipe
Mild Zucchini Cream Soup with Rice
This soup is a balm for sensitive digestion. It is made from young zucchini, which are very well tolerated, and thickened with rice, eliminating the need for gluten or dairy. It has a mild, neutral flavor that you can customize with fresh herbs. It is quick and creamy.
- Prep
- 25 min
- Total
- 25 min
- Servings
- 3
- Difficulty
- Easy
- Category
- Soup
Histamine assessment
Contains ingredients that require caution
At least one ingredient is rated caution. Check the ingredient details below.
Ingredients
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Suitable
Parsley (root)
1 piece · smaller (root)Rice
3 tablespoon · e.g. Basmati, rinsedmilk fat
1 tablespoon · Ghee or quality olive oilWater
700 mlHimalayan salt
1 pinch · seaThyme
1/2 teaspoon · dried (or a sprig of fresh)Chive
1 tablespoon · finely chopped fresh (optional, for garnish)Method
- 1
Step 1
Wash the zucchini thoroughly, trim the ends, and dice them with the peel. Peel the parsley and cut it into thinner rounds.
- 2
Step 2
Heat ghee or olive oil in a pot. Add the chopped parsley and zucchini and sauté them lightly for about 2-3 minutes to release their flavor (the vegetables should not brown).
- 3
Step 3
Pour water over the vegetables. Add the rinsed rice, thyme, and a pinch of salt.
- 4
Step 4
Bring to a boil, then reduce the heat, cover with a lid, and simmer for approximately 15-20 minutes, until the rice and vegetables are completely soft.
- 5
Step 5
Remove the pot from the heat. If you used a sprig of fresh thyme, remove it.
- 6
Step 6
Blend the contents of the pot with an immersion blender until smooth and creamy. If the soup is too thick, add a little hot water and stir briefly.
- 7
Step 7
Ladle the hot soup into bowls. For color and flavor, you can add some fresh chopped chives on top. Serve immediately.