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Spiced Zucchini & Rice soup



8 portion(s)


  • 50 grams Parmesan Cheese (optional)
  • 2 Red Onions or 1 large Leek, Halved or Roughly chopped
  • 1 tablespoon olive oil
  • 1 tablespoon Sesame Oil (optional)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon mustard powder
  • 1 teaspoon ginger powder
  • 2 teaspoons curry powder
  • 3-4 Zucchinis (use 4 if small), Roughly chopped
  • 40 grams brown rice
  • 2 tablespoons Vegetable Stock Concentrate (EDC)
  • 800 grams water

Recipe's preparation

  1. Grate Parmesan cheese, 10 secs/Sp 9 and set aside.


    Place onions or leek in bowl. Chop 3 seconds/ Sp 7. 

    Scrape down sides of bowl.

    Add oil/s, salt, pepper, mustard, ginger and curry powder. Saute Varoma temp/3 minutes/Sp 2.

    Add Zucchinis, chop 3 secs/Sp 5. 

    Add rice, stock and water and cook 100 degrees/25 minutes/Sp 2. 

    Once cooked, puree for 40 secs/Sp 8. Slowly and carefully turning the dial up to speed 9. 

    Serve with Parmesan Cheese, to taste. 


Accessories you need



Use less of the seasonings to make it a little more child friendly. 

This freezes very well (minus the cheese though). 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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