Zucchini & Rice Soup
Method:
Heat the coconut oil in a large Dutch oven over medium heat. Add the chopped onion and salt and sauté until softened, about 10 minutes. Stir in the crushed cumin or fennel seed, turmeric, coriander and cayenne and let the spices bloom for a moment. Add the grated zucchini and sauté for another 8 minutes until softened and cooked down. Add the rice, lentils and broth and stir. Lower to a gentle simmer and cook uncovered, stirring occasionally, until the rice and lentils are cooked through, about 20 minutes. Add more broth for a thinner soup. Season with salt and pepper, grate in the lemon zest and add lemon juice to taste. Serve with a dollop of yogurt, fresh herbs and grated Parmesan.
Ingredients:
- coconut oil 2 (tbsp)
- yellow onion 1 (pieces)
- salt 0.5 (tsp)
- cumin seeds 1 (tsp)
- turmeric 0.25 (tsp)
- ground coriander 0.5 (tsp)
- cayenne pepper 1 (pinch)
- zucchini 680 (g)
- basmati rice 0.33 (cups)
- lentils 0.33 (cups)
- vegetable stock 6 (cups)
- lemon 1 (pieces)
- yogurt 1 (pieces)
- fresh parsley 1 (pieces)
- parmesan cheese 1 (pieces)
