A delicious soup for a light dinner!
Ingredients for 1 person
- 250 g of zucchini
- 4 tablespoons of raw rice
- 400 ml of water
- 1 tablespoon of olive oil
- ½ cube of chicken stock
- 1 teaspoon of cumin powder
- ½ teaspoon of dried garlic
Wash and cut the zucchini into pieces.
In a saucepan, heat the olive oil and fry the cumin and garlic for a few seconds.
Then add the zucchini and mix.
Continue cooking to lightly grill zucchini.
When the zucchini starts to stick in the pan, pour the water over the zucchini.
Mix and add ½ cube of chicken stock.
Continue cooking until boiling.
When the zucchini starts to boil, add the rice to the pan. Mix.
As soon as the boiling begins, lower the firepower (3/10) and put a lid on the pan.
Continue cooking for 20 minutes, stirring regularly. The cooking time depends on the cooking time of the rice used: look at the cooking instructions on the rice package!
At the end of the cooking, adjust the seasoning with cumin if necessary.
Serve in a soup plate or a bowl.