Taquille Quinoa Zucchini Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 small onion, chopped
1 garlic clove, crushed
1 small zucchini, cut into small cubes
1 tablespoon caraway seed
2 quarts fat free reduced-sodium chicken broth
1 cup uncooked quinoa
salt and pepper
1/4 cup cilantro, chopped
1/2 lime, juice of

Preparation

Saute the onion, garlic and zucchini in the oil until starting to soften.
Add caraway, and continue to saute for 30 more seconds.
Add chicken broth, then quinoa. Bring the mixture to a boil, and then reduce heat to a simmer until quinoa is tender (about 15 minutes). If the quinoa sucks up too much of the liquid, add more chicken broth to keep it soup-like.
Remove soup from heat, and add salt, pepper, and cilantro. Add lime juice, if desired.