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 chicken broth or 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 wedges, 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.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.