Rice soup with zucchini

Name: Rice soup with zucchini
Total time: 30 min
Yield: 2 servings
Ingredients: round white rice - 0.5 cup; zucchini - 500 g; milk - 2 cups; butter - 40 g; carrots - 1 pc.; vegetable oil - 2 tbsp.; sugar - to taste; salt - to taste

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Cooking time: 30 min

Servings: 2 servings

Calories: 620 kcal

Step-by-Step Cooking Instructions

Step 1

Rinse rice, add 2 cups of cold water, put on high heat and bring to a boil. Reduce heat, boil until tender. Grind the rice in a blender, or rub it through a sieve.

Step 2

Wash the zucchini, peel and cut into large cubes; plunge into boiling salted water for 2 minutes. Drain in a colander, then grind in a blender. Mix mashed rice with zucchini puree in a saucepan, add milk and butter, put on fire and bring to a boil. Salt to taste. Add sugar if desired.

Step 3

Peel carrots, cut into thin strips. Fry in hot vegetable oil until crispy. Add to soup.

Ingredients

round white rice - 0.5 cup

zucchini - 500 g

milk - 2 cups

butter - 40 g

carrots - 1 pc.

vegetable oil - 2 tbsp.

sugar - to taste

salt - to taste

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Rice soup with zucchini

Step-by-Step Cooking Instructions

Step 1

Step 2

Step 3

Ingredients

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