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Spiced Zucchini Soup

Uncategorized Sep 01, 2015

Spiced Zucchini Soup
 
A GREAT way to use up those giant zucchini that take over the garden!
Serves 4-6ish

2 Tablespoons butter or coconut oil
1 tsp. ground cumin
1 tsp. ground coriander
1 large sweet onion, cut into chunks
3 cloves garlic, chopped
2 pounds of zucchini, cut into chunks (about 8 cups)
2 cups low-sodium chicken stock or vegetable broth
Salt and ground black pepper

1. Melt the butter or oil in a soup pot. Add the cumin, coriander, onion, garlic, zucchini, and stock or broth. Cover and cook for 2 minutes, reduce the heat, and simmer until the vegetables are tender, about 30 minutes.
2. Cool to about room temperature. Purée in batches in blender until smooth. Season to taste with salt and pepper. Serve hot or chilled. Top with low-fat plain Greek yogurt. (Optional)

Suggestion: Add extra veggies (not puréed) to the soup for more vegetable intake. Chopped, cooked kale or spinach works very well. Also carrots (cooked), green beans, mixed vegetables, etc. as this soup seems like a creamy base!

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