Creamy Zucchini and Rice Soup


1 1/2 lbs zucchini, sliced about 1/2" thick

1 yellow onion, diced

1 tbsp garlic oil or regular olive oil

1/2 cup brown rice

1/4 cup cream

1 quart chicken or vegetable stock

1 tsp salt

lemon wedges for serving


In a large heavy-bottomed pot, heat the oil over medium heat. When hot, add the diced onion. Saute onion until translucent and slightly golden around the edges, about eight minutes. Add the zucchini and the stock and bring to a boil. Reduce heat and simmer for about 12 minutes, until zucchini is tender.

Carefully transfer zucchini, onion and stock to a blender {you may have to do this in batches depending on the size of your blender} and process until smooth. Re-pour back into the pot and add the rice and salt. Bring to a simmer and cover with the heat on low. Cook for about 45 minutes until rice is tender.

Add the cream at the end and season with additional salt and pepper to taste. Serve bowls of soup immediately with lemon wedges.


active time ~ 30 minutes

total time ~ 1 hr 15 minutes