Ingredients
4
4 servings
- •1 ½ pounds zucchini, sliced
- •1 tablespoon butter
- •1 large onion, finely chopped
- •1 (1 inch) piece fresh ginger, grated
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon mustard seeds
- •½ teaspoon ground cinnamon
- •½ teaspoon ground turmeric
- •¼ teaspoon ground cardamom
- •¼ teaspoon cayenne pepper
- •sea salt to taste
- •freshly ground black pepper to taste
- •1 cup vegetable stock
- •¼ cup chopped fresh cilantro
- •4 cinnamon sticks (Optional)
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
- Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
- Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
- Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
- Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.
Nutritional Facts
Per 4 servings
- Calories: 94
- Carbohydrate: 14g
- Fat: 4g
- Fiber: 5g
- Protein: 3g
- Sugar: 6g
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