"Delicious, nourishing and easy spicy zucchini rice soup with fresh chiles and short grain brown rice. Can be vegan. Gluten-free...."
INGREDIENTS
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1 tablespoon extra virgin olive oil
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1/2 white onion (, or 1 bunch green onions, chopped)
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1 clove garlic (, minced)
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5 cups coarsely chopped zucchini
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1 serrano chile, (seeds removed (see note))
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1 large or 2 small stalks celery (, optional)
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4 parsley sprigs (, or about 8 basil leaves)
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3 cups vegetable broth
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fine sea salt (, as needed)
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1 cup cooked short grain brown rice
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Grated cheese (, optional (I used Pecorino Romano))
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sliced avocados and/or pumpkin seeds