Ingredients
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2 tablespoons extra virgin olive oil
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2 stalks celery, chopped
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1 onion, chopped
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3 garlic cloves, chopped
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1/2 teaspoon salt
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1/2 teaspoon pepper
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3 zucchini, chopped
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1 1/2 teaspoons fresh rosemary, minced
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2 1/2 cups sodium-free chicken stock
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1 1/2 teaspoons rice vinegar or 1 1/2 teaspoons lemon juice
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3 tablespoons long-grain rice
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2 teaspoons fennel seeds
Instructions
- In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
- Stir in zucchini and rosemary; cook for 6 minutes.
- Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
- In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.