Appetizers / Soups / Salads

Zucchini Corn and Rice Soup is for Soup.

Zucchini Corn and Rice Soup takes 30 minutes to prepare.

Zucchini Corn and Rice Soup takes 45 minutes to cook.

Zucchini Corn and Rice Soup makes 15 servings.

The ingredients for Zucchini Corn and Rice Soup are:

1 1/2 - 32 oz cartons of veggie broth (or broth and water)
1 box dried hashbrowns from Costco (or frozen) - or just dice some potatoes
1/3 cup potato flakes, but I am sure this could be left out :)
1 HUGE zucchini (Mine was about 4 lbs ... ?)
Large bunch of green onion tops, garlic chives, and basil (I cut from my garden while zucchini was cooking ;)
4 cups rice milk, or other unsweetened non-dairy milk :)

Optional ingredients for variations:

Green Curry Paste
Frozen Corn

Here is how you make Zucchini Corn and Rice Soup:

Put broth and potatoes into stock pot.Cut zucchini into chunks and run it through food processor. I have a large processor, but it took two batches. Add finely processed zucchini to stock pot. Wash herbs and run through the food processor (pretty much filled mine again ;) Instead of adding to stock pot, I transferred some of the soup back to the processor to puree with the fresh herbs. I put the rest of the soup from the stock pot into my Ninja to puree. I ended up adding about 4 cups (?) of unsweetened rice milk to thin it all. I mixed it all together in the stock pot and seasoned with black pepper and Italian seasoning. I gave it a shot of Bragg's Liquid Aminos too ;) I filled two mason jars with the soup. In a THIRD jar, I mixed some green curry paste and rice milk, then filled with soup - to have one jar with a different flavor. I then added CORN to the remainder in the stock pot and filled TWO more jars! :) So we can see how we like it with corn ;) The soup is really thick. I'm not sure if it is really soup ;)I decided to serve it over brown rice, and topped with fresh sliced cherry tomatoes, fresh ground black pepper, and a smidge of fresh ground sea salt. Yum :)Serving Size: Makes about 12 - 15 servings :)Number of Servings: 15Recipe submitted by SparkPeople user LINDAIOWA.

The nutritional information for Zucchini Corn and Rice Soup is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 275.1

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 899.6 mg
• Total Carbs: 59.0 g
• Dietary Fiber: 6.1 g
• Protein: 6.0 g

The dietary needs meet for Zucchini Corn and Rice Soup is Vegan