Spicy Zucchini Soup

Name: Spicy Zucchini Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
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 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)

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Recipe by BeccaB3c

Mild red chili powder and pan-browned garlic give flavor to this simple vegetable soup. Quick to make, it's ideal for a light lunch! For a variation, instead of rice use rice-shaped pasta, such as orzo or semone de melone, or very thin pasta known as fideo. Or, use yellow summer squash instead of zucchini and add cooked pinto beans in place of the rice. Diced tomatoes also make a tasty addition!

READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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.