Zucchini Corn & Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 1/2 - 32 oz cartons of veggie broth (or broth and water)1 box dried hashbrowns from Costco (or frozen) - or just dice some potatoes1/3 cup potato flakes, but I am sure this could be left out :) 1 HUGE zucchini (Mine was about 4 lbs ... ?)Large bunch of green onion tops, garlic chives, and basil (I cut from my garden while zucchini was cooking ;) 4 cups rice milk, or other unsweetened non-dairy milk :)Optional ingredients for variations:Green Curry PasteFrozen Corn
Put broth and potatoes into stock pot.
Cut zucchini into chunks and run it through food processor. I have a large processor, but it took two batches. Add finely processed zucchini to stock pot.
Wash herbs and run through the food processor (pretty much filled mine again ;) Instead of adding to stock pot, I transferred some of the soup back to the processor to puree with the fresh herbs. I put the rest of the soup from the stock pot into my Ninja to puree. I ended up adding about 4 cups (?) of unsweetened rice milk to thin it all. I mixed it all together in the stock pot and seasoned with black pepper and Italian seasoning. I gave it a shot of Bragg's Liquid Aminos too ;) I filled two mason jars with the soup. In a THIRD jar, I mixed some green curry paste and rice milk, then filled with soup - to have one jar with a different flavor. I then added CORN to the remainder in the stock pot and filled TWO more jars! :) So we can see how we like it with corn ;)
The soup is really thick. I'm not sure if it is really soup ;)
I decided to serve it over brown rice, and topped with fresh sliced cherry tomatoes, fresh ground black pepper, and a smidge of fresh ground sea salt. Yum :)
Serving Size: Makes about 12 - 15 servings :)
Number of Servings: 15
Recipe submitted by SparkPeople user LINDAIOWA.
Cut zucchini into chunks and run it through food processor. I have a large processor, but it took two batches. Add finely processed zucchini to stock pot.
Wash herbs and run through the food processor (pretty much filled mine again ;) Instead of adding to stock pot, I transferred some of the soup back to the processor to puree with the fresh herbs. I put the rest of the soup from the stock pot into my Ninja to puree. I ended up adding about 4 cups (?) of unsweetened rice milk to thin it all. I mixed it all together in the stock pot and seasoned with black pepper and Italian seasoning. I gave it a shot of Bragg's Liquid Aminos too ;) I filled two mason jars with the soup. In a THIRD jar, I mixed some green curry paste and rice milk, then filled with soup - to have one jar with a different flavor. I then added CORN to the remainder in the stock pot and filled TWO more jars! :) So we can see how we like it with corn ;)
The soup is really thick. I'm not sure if it is really soup ;)
I decided to serve it over brown rice, and topped with fresh sliced cherry tomatoes, fresh ground black pepper, and a smidge of fresh ground sea salt. Yum :)
Serving Size: Makes about 12 - 15 servings :)
Number of Servings: 15
Recipe submitted by SparkPeople user LINDAIOWA.
Nutritional Info Amount Per Serving
- Calories: 275.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 899.6 mg
- Total Carbs: 59.0 g
- Dietary Fiber: 6.1 g
- Protein: 6.0 g
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