Carrot Soup with Zucchini and Rice

Fat BertaFat Berta
Novice
767
3
50
17/09/2015
"A light soup for all who want to shed a few pounds before summer."
Preparation20 min.
Cooking35 min.
Тotal55 min.
Servings4
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Ingredients

measures

How to cook

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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