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Zucchini Soup with Cinnamon, Cumin, and Yogurt
Prep:
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Ingredients
1 pound trimmed zucchini
3 cups chicken stock
1 TBSP butter
⅔ cup chopped onion
½ tsp cinnamon
½ tsp ground cumin
½ cup homemade yogurt
minced fresh cilantro (or use dried)
salt to taste
lime or lemon wedges if served cold
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454 grams trimmed zucchini
710 ml chicken stock
1 TBSP (15 ml) butter
35 grams chopped onion
½ tsp (2.5 ml) cinnamon
½ tsp (2.5 ml) ground cumin
118 ml homemade yogurt
minced fresh cilantro (or use dried)
salt to taste
lime or lemon wedges if served cold
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Dietary Therapies
Dietary Requirements
Meal Type
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Disease state
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Instructions
- Chop zucchini into large chunks and put in small soup pot.
- Add chicken broth.
- Bring to a boil, reduce heat, simmer, covered, about 10 minutes (until zucchini are very tender).
- Meanwhile, heat butter in a small, non-stick frying pan.
- Add onion, cumin, and cinnamon, and sauté until onion is soft and spices are fragrant.
- Put both mixtures into a food processor or blender and purée until smooth, but do not sieve.
- Add yogurt (optional: you can add chicken if desired - would no longer be vegetarian).
- Serve hot or chilled, sprinkled with cilantro if using fresh. If using dried, put in with cumin and cinnamon when sautéing onion.
- May wait to add salt at table, individually.
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Nutritional Info
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