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ZUCCHINI SOUP WITH CINNAMON, CUMIN AND Y




Source of Recipe


LowCarbRecipeBox


List of Ingredients




1 pound trimmed zucchini
3 cups chicken stock (or vegetable stock / light miso)
1 tbsp butter
2/3 cup chopped onion
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 cup homemade yogurt
minced fresh cilantro (I used dried)
salt to taste
lime or lemon wedges if served cold



Recipe



1. Chop zucchini in large chunks and put in small soup pot.
2. Add chicken broth. Bring to a boil, reduce heat, simmer, covered, about 10 minutes (until zucchini are very tender.)
3. Meanwhile, heat butter in a small, non-stick frying pan. Add onion, cumin and cinnamon, and saute until onion is soft and spices are fragrant.
4. Put both mixtures into a food processor or blender. Puree until smooth, but do not sieve.
5. Add yogurt.
6. Serve hot or chilled, sprinkled with cilantro, if use fresh. If use dried, put in with cumin and cinnamon when sauteing onion. May wait to add salt at table, individually.