Ingredients:
1 tablespoon vegetable oil
8 -10 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
2 (14 1/2 ounce) cans chicken broth
salt, to taste
4 slices firm bread ( French or sourdough)
vegetable oil cooking spray
1/4 cup parmesan cheese
finely chopped cilantro, as garnish
Directions:
Heat oil in medium saucepan until hot; add garlic and cook over low heat until garlic is very soft and very lightly browned, 5 to 8 minutes.
Stir in cumin, oregano and cayenne pepper; cook 1 to 2 minutes.
Add broth to saucepan; heat to boiling.
Reduce heat and simmer, covered, 5 minutes.
Season to taste with salt.
Spray both sides of bread generously with cooking spray; cook in large skillet, over medium heat, until golden on both sides.
Place slices of bread in bottoms of 4 shallow bowls; ladle soup over.
Sprinkle each bowl with 1 tablespoon parmesan cheese and garnish with cilantro.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.