Spicy Zucchini Soup
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 4 garlic cloves, thinly sliced
- 1 -2 tablespoon mild red chili powder
- 1⁄4 - 1⁄2 teaspoon ground cumin
- 6 1⁄3 6 1/3 cups vegetable broth or 6 1/3 cups beef broth
- 2 medium zucchini, cut into bite-size chunks
- 4 tablespoons long-grain rice
- salt and pepper
- 1 sprig fresh oregano, to garnish
- lime wedge, to serve (optional)
directions
- Heat the oil in a heavy-bottomed pan, add the garlic, and cook, stirring frequently, for about 2 minutes or until softened and just beginning to change color.
- Stir in the chili powder and cumin and cook over medium-low heat, stirring constantly, for a minute.
- Stir in the bouillon, zucchini, and rice, then cook over medium-high heat for about 15 minutes, until the zucchini are just tender and the rice is cooked through.
- Season the soup with salt and pepper to taste.
- Ladle into warmed soup bowls, garnish with oregano, and serve with lime wedges if using.
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Reviews
-
This is a wonderful soup and we really enjoyed. I originally chose it to make for my lunch, but had some leftover Italian sausage so it became our dinner. I browned the sausage and also added a can of tomatoes as the introduction suggested and both items that I added made for a wonderful soup for a cool fall evening. Thanks for posting this Bec! Made for My 3 Chefs ~ Fall 2009.
RECIPE SUBMITTED BY
BeccaB3c
United States