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Zucchini and Rice Soup

4 servings


Light zucchini soup with white rice: perfect for spring brunch.

Start your next spring brunch with this deliciously light soup made with fresh zucchini. Perfect with long or medium-grain white rice or a Black Japonica blend.

Long Grain, Medium Grain

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  • 3-1/2 cups (825 mL) concentrated chicken stock

  • 1 tbsp (15 mL) olive oil

  • 1 small onion, sliced into rings

  • 1 clove garlic, minced

  • 1 small zucchini, thinly sliced

  • 4 fresh sage leaves

  • 1 cup (250 mL) cooked USA rice

  •   Salt and pepper to taste

  • 1-1/2 oz (40 g) grated Parmesan cheese


Step 1

  • In medium saucepan, heat chicken stock.

Step 2

  • In large skillet, heat oil; add onion and garlic and cook until transparent.

  • Add zucchini and brown slightly.

  • Add heated chicken stock, bring to boil and leave to simmer until zucchini is tender.

Step 3

  • Add sage, cooked rice and salt and pepper.

  • Serve sprinkled with cheese.

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