1 tablespoon extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
zucchini, (about 7 cups diced)
2 teaspoons curry powder
6 cups chicken stock, vegetable stock or water
1/4 cup basmati rice
Salt to taste
Freshly ground pepper
Pinch of cayenne
2 tablespoons fresh lemon juice
For garnish:
2 tablespoons chopped chives
1.
Heat the olive oil over medium heat in a large,
heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5
minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for
about a minute, until the garlic smells fragrant.
2. Add
the curry powder, stir together, and add the stock or water, the rice and salt
to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste
and adjust salt.
3.
Purée the soup with blender.
4.
Return to the pot, heat through, add pepper and
cayenne to taste and stir in the lemon juice. Serve, garnishing with chopped
chives.
Narelle Stegehuis, is a practicing medical herbalist and naturopath
specializing in restorative endocrinology for women, with over 14 years
clinical experience. She is both an
accomplished writer, editor and technical training advisor for the Complementary
Health Care Council. A recipient of the
Australian Naturopathic Excellence Award, Narelle adopts an integrated approach
of both medical science and traditional complementary health care principles.
Her services can be accessed at www.massattack.com.au or www.bumpfertility.com.au
