Please consult the OU's guidelines for checking fruits and vegetables.

Zucchini and Rice Soup
Zucchini and Rice Soup Eileen Goltz | Meat, Dairy, or Pareve
50 minutes 10 minutes
40 minutes

  • Depending on what type of broth you use you can make this soup dairy or meat or pareve and all the variations are equally delicious.
  • If you plan on using Parmesan cheese be sure to use pareve broth. You can keep it pareve by using pareve broth and omitting the Parmesan cheese.
  • 1 medium onion
  • ¼ cup olive oil
  • 1½ lb. zucchini, scrubbed and chopped
  • 4 cups chicken or pareve chicken broth or vegetable broth
  • ½ cup Arborio or other medium-grain rice
  • Salt and freshly ground pepper, to taste
  • 2 Tablespoons chopped fresh parsley
  • ¼ cup freshly grated Parmesan cheese (optional)

  1. In a large saucepan over medium heat, cook the onion in the olive oil until it is very tender and golden, 8 to 10 minutes.
  2. Add the zucchini and cook, stirring often, until soft, about 5 minutes.
  3. Add the broth and bring it to a simmer.
  4. Add the rice, salt, and pepper. Cover and cook until the rice is tender, about twenty minutes.
  5. Remove the soup from the heat and stir in the parsley and cheese (if you are using a pareve broth). Serve immediately.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.