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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. 


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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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