Lunch

Zucchini, Potato, and Rice Soup

Name: Zucchini, Potato, and Rice Soup
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 medium zucchini, peeled and diced 2 carrots, grated 2 potatoes, diced 6 tbsp rice 1 tbsp butter or olive oil 1.5 liters water 1 tsp salt 1/4 tsp black pepper

Prep

15 Minutes

Cook

30 Minutes

Gentle, soft, and quietly comforting, this zucchini, potato, and rice soup turns a few everyday ingredients into a pot that feels fuller than it looks. The rice thickens the broth, the potatoes give it body, and the zucchini keeps the finish light.

Ingredients

1 medium zucchini, peeled and diced 2 carrots, grated 2 potatoes, diced 6 tbsp rice 1 tbsp butter or olive oil 1.5 liters water 1 tsp salt 1/4 tsp black pepper

Instructions

1
Bring the water to a boil in a medium pot. Add the potatoes and rice and cook for 10 minutes. Stir in the carrots and zucchini and lower the heat to a gentle simmer. Cook for 15 to 20 minutes, until the vegetables are tender and the rice has softened. Stir in the butter or olive oil and season with salt and pepper. Serve hot.

Best Served With

toast, sour cream, or fresh herbs

Cook's Note

Dice the vegetables small enough to cook at the same pace, and keep the soup at a gentle simmer once the zucchini goes in. If it thickens as it sits, loosen it with a splash of hot water before serving.

Why This Recipe Works

The rice thickens the broth naturally, while the potatoes and zucchini soften into the soup and give it body without needing cream. The result stays light, but still feels complete.

Make It Yours

Add a bay leaf while the soup simmers. Finish with lemon juice for a brighter edge. Add chili flakes for heat. Blend part of the soup for a thicker texture.