prep time
15 min
15 min
cook time
15 min
15 min
servings
6
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.
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.
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