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.
