Rosemary Zucchini Soup

By á-2799

Ingredients

• 2 tbsp olive oil
• 2 ribs celery, chopped
• 1 onion chopped
• 3 cloves garlic chopped
• 2 tsp fennel seeds
• 1/2 tsp each salt and pepper
• 3 zucchini, chopped
• 1 1/2 tsp minced fresh rosemary
• 2 1/2 c chicken broth
• 3 tbsp long grain rice
• 1 1/2 tsp rice vinegar

Details

Servings 6

Preparation

Step 1

In large saucepan, heat oil over medium heat; cook celery, onion, garlic, fennel seeds, salt and pepper, stirring occasionally, until vegetables are softened, about 5 minutes.
Stir in zucchini and rosemary, cook for 6 minutes.
Add broth, 2 cups water and rice; bring to boil. Reduce heat, cover and simmer, stirring often, until rice is tender, about 20 minutes. Stir in rice vinegar, let cool slightly.
In batches in blender or food processor, puree soup until smooth.