Serve: 6-8
Preparation Time: 10 min
Cook Time: 40 min.
Ingredients
- 5 garlic cloves, thinly sliced
- 3 zucchini, cut into bite-sized chunks
- 3 medium tomatoes, chopped
- 3 cups (18 tbsp.), cooked red rice
- 1 jalapeno, chopped (if you want your spiciness on the more wimpy side, omit the jalapeño)
- 2 tbsp. olive oil
- 1 tbsp. chili ancho or red chili powder
- ½ tsp. ground cumin
- 1 tsp. oregano
- 1 tbsp. lime juice
- 7 cups chicken or vegetable stock
- Sea sat, to taste
- Cilantro and lime wedges to garnish
Preparation
In a soup pan, warm olive oil over medium heat; add garlic and sauté for 2 minutes until softened. Add tomatoes and jalapeno and cook for 5 minutes. Add chili powder, cumin and oregano and cook for a minute over medium heat.
Stir in stock and zucchini, bring to a boil and cook over medium heat for about 10 minutes, until zucchini are tender. Add cooked red rice and let soup to bubble gently for another 3 minutes. Season soup with salt. Add lime juice and turn off the heat.
Once soup is made, garnish with cilantro and serve with lime wedges.
Tips
How to cook red rice
Wash rice and combine 1 ½ of rice and 3 cups of water. Bring to a boil. Turn the heat to low and simmer 30-40 minutes, or until water is absorbed.
Jan and Nellie, the magical chefs from the kitchen at From Garden To Soup Bowl, are experienced home chefs who specialize in creating healthy recipes for their families and friends. Their goal is to encourage followers to make home cooked meals using fresh ingredients. Theymake it simple by presenting their recipes using picture step by step instructions.
From Garden To Soup Bowl
From Garden To Soup Bowl
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