Gluten Free Zucchini-Potato Soup!
It’s a stormy, cold day, and all we want is some hot, satisfying soup to warm our bellies ( & soothe our need for comfort food!)
Here’s a vegetable-only soup but it’s so delicious you’ll never miss the meat or fish that’s often the required ingredient in many soups. So..go for it! You’ll be glad you did.
4 tbl Extra Virgin Olive Oil. I like “Light” blend.
1 Fresh Zucchini, about 9 in. in size, skin left on, cut into small pieces,
4 Yukon Gold Potatoes, peeled, cut into small pieces of about ½ in. in size.
2 Leeks. Wash VERY well to get any sand out, discard the dark, tough ends, use the white and light green part, then chop into thin slices. After slicing into circles, slice again for semi-circles.
1 cup Shredded Carrot
1 Celery stalk, Chopped into small pieces.
¼ cup minced Fresh Parsley
6-7 cups Chicken or Vegetable Broth. I used Chicken and prefer that.
1 cup White Rice. Raw. Do not cook ahead of time.
Salt & Pepper to taste.
3 Bay Leaves. Will discard when ready to serve. Leave whole.
Can’t be easier:
Heat the oil in a large soup pot, and add the leeks and potatoes. Saute for about 2 minutes.
Add the Zucchini, Celery, Carrot. Stir while coating all of these with the oil and getting a good “marriage” of the veggies.
Add the Broth, Bay Leaf, S & P to taste. Do not add the parsley or rice yet.
Cover and simmer on low for ½ hour, stirring occasionally.
After ½ hour, add the raw Rice and cook until Rice is soft but not mushy.
At that point add the parsley that’s chopped and combine with a large spoon.
Allow to sit for about 3 or 4 minutes and then serve.
I added a nice Gluten Free Roll. (Udi’s in freezer case) and some great company to help enjoy on a really cold day! Le me know if this brings smiles to your home too.