sharing recipes from one generation to the next
I love the texture of cream soup, but I find dairy products difficult to digest. I also need to minimize my calorie intake wherever I can, so I came up with the idea of cooking a small amount of rice with into soup to be pureed to thicken the broth and emulate “creaminess.” This is particularly effective with vegetables that tend to make a thin soup such as zucchinis. The minty flavor was inspired by a soup I enjoyed in Turkey.
3 medium zucchinis
3 cloves garlic
2 tablespoons short grained rice
1.5 litres chicken stock
1 cup milk (I use Bonsoy)
2 tomatoes finely diced
1 can cannellini beans drained and rinsed
1 tablespoon dried mint
Salt and paper to taste
Wash and roughly chop the zucchinis into chunks. Roughly chop the onion and smash the garlic cloves after removing the skins. Put the zucchinis, onion, garlic, rice and stock into a pot, bring to the boil then cover and simmer for 30 minutes. Puree the zucchini mixture until smooth then stir in the milk, cannellini beans, mint and tomato. Reheat, season with salt and pepper to taste. Makes about 2 litres of soup.