prep time
15 min

cook time
15 min

servings
6

WHAT YOU'LL NEED


Minute Rice Basmati Rice
1 pouch (125 g)
2 tbsp (30 mL)		butter
1		onion, chopped
1		apple, peeled, cored and chopped
1		clove garlic, chopped
1 tbsp (15 mL)		fresh ginger, chopped
3 cups (750 mL)		zucchini, chopped
4 tsp (20 mL)		mild Indian curry paste
1/4 tsp (1 mL)		each salt and pepper
5 cups (1.25 L)		low sodium chicken broth

INSTRUCTIONS

Step 1: Remove rice from pre-portioned pouch; set aside. Melt butter in a large saucepan set over medium heat. Add onion, apple, garlic and ginger. Cook, stirring occasionally, for 5 minutes or until softened

Step 2: Add zucchini, curry paste, salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until zucchini starts to soften. Add broth; bring to a boil

Step 3: Reduce heat. Add rice. Cover and simmer for 8 to 10 minutes or until zucchini and rice are tender. With immersion or stand blender, purée until smooth

Tips:
1. Rice is a gluten free thickener for this comforting soup.

2. Use medium or hot curry paste for a spicy finish.

3. For a vegetarian soup, use vegetable broth.