3 tablespoons sunflower seed oil
1 clove garlic, chopped
1 medium onion, roughly chopped
Pinch of salt
2 Carrots, roughly chopped
1 cup Potatoes, roughly chopped
1/2 Zucchini, roughly chopped
1/2 cup rice (already cooked)
3 bunches scallion, roughly chopped
3 cups vegetable stock (I make my own)
Directions: In a large frying pan over medium-high heat, put oil and add garlic & onion and saute until translucent along with pinch of salt. Add chopped carrot, potato, zucchini, and rice, and cook for 5 minutes.
In a medium-sized cooking pot, add stock and bring to boil. Add zucchini/potato mixture; reduce heat and simmer and cook until potatoes are soft throughout, about 15 minutes.
When cooked, puree with a hand blender until smooth. Now, adjust seasonings to taste, and add more salt if needed. Garnish with fresh basil. Happy Soup may be served hot or chilled. Enjoy!
Wednesday, July 28, 2010
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