Zucchini and Rice Soup

Rosi StoyanovaRosi Stoyanova
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Zucchini and Rice Soup
Image: VILI-Violeta Mateva
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26/02/2014
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Preparation
10 min.
Cooking
25 min.
Тotal
35 min.
Servings
4
"During summer, we tend to eat tasty but low calorie soups in order to maintain our figure."

Ingredients

measures

How to cook

Stew the onions and carrots in the dissolved in water tomato paste. Add the diced zucchini, rice, stir briefly and pour hot water in. Boil until the rice and zucchini soften.

Before serving, sprinkle with parsley and dill. Optionally, you can add a teaspoon of oil.

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