Zucchini-rice-cumin soup

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


Step 1:

Wash and cut the zucchini into pieces.

Step 2:

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.

Step 3:

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.

Step 4:

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!

Step 5:

At the end of the cooking, adjust the seasoning with cumin if necessary.

Serve in a soup plate or a bowl.

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