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Carrot Soup with Zucchini and Rice

IlariaIlaria
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Fat Berta
Translated by
Fat Berta
Carrot Soup with Zucchini and Rice
17/09/2015
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Preparation
20 min.
Cooking
35 min.
Тotal
55 min.
Servings
4
"A light soup for all who want to shed a few pounds before summer."

Ingredients

  • zucchini - 7 oz (200 g)
  • rice - 3 1/3 tbsp (50 g)
  • carrots - 3 - 4
  • garlic - 2 cloves
  • yoghurt - 4 tbsp
  • celery - several leaves
  • cream - 2 tbsp
  • butter - 2 2/3 tbsp (40 g)
  • salt
measures

How to make

Grate the carrots, cut the zucchini into thin, long strips.

Boil the vegetables in about 4 1/5 cups (1 L) of water. After about 10 min., add the rice. Shortly after, add the finely chopped celery leaves.

Thicken the soup with the yoghurt that you've beaten with the cream ahead of time, stirring slowly.

Season with salt, mashed garlic and the butter.

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