Summer Squash Soup

Summer Squash Soup

A light soup for warm days.

Summer Squash Soup

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison


2 Tbsp olive oil
1 pound zucchini, sliced
1 onion, diced
1/2 cup white rice
6 cups vegetable stock or water
salt and pepper to taste


Heat the oilin a soup pot, add the vegetables and the rice. Fry for 2-3 minutes. Add 1/2 cup of liquid and steam for about 10 minutes with a lid on. Add the remaining liquid and a dash of salt and simmer for about 10 minutes until the rice is tender. Add salt and pepper to taste.

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