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Caldo De Zapallo Tierno   Veg HT  SP  Paraguayan 50mins

Courgette Soup



Serves 4     Hot  Vegetarian Vegetables  Spices  Herbs  Soups  Starter  Gluten Wheat  free  Paraguay South America Sth American 




1 tbsp Olive Oil
1 Onion, finely chopped
2 Garlic Cloves, crushed
1.2L/40fl.oz. Vegetable Stock
3 tbsp Long Grain Rice
450g/1lb Courgettes (zucchini), grated
Salt and Black Pepper
1 Egg
3 tbsp freshly grated Parmesan Cheese
1 tbsp Freshly Chopped Parsley



1.  Heat the oil in a medium saucepan, add the onions and garlic and sauté gently  for 5-6 minutes until tender.


2. Add the stock, bring to a boil then add the rice, reduce the heat and cook, uncovered for 10 minutes.


3. Add the grated courgette,  salt and pepper, partially cover and simmer for about 15 minutes.

4. Place the egg, cheese and parsley in a small mixing bowl, beat together then whisk into the soup, mixing well and allow to simmer for a 3-4 minutes.  Serve immediately.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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