Zucchini Soup with Cinnamon, Cumin, and Yogurt

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

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

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Egg Free

Nut Free

Soy Free

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.