This quick spicy zucchini/courgette soup is my second recipe to you during this squash and gourd season. It can be a light and healthy lunch all by itself or a hearty, delicious dinner when teamed with crusty bread. I like to add plenty of vegetables to my soups because it is a great way to incorporate a variety of vitamins into a meal (without much hassle!) I use cumin and star anise to flavour this dish as I believe they impart a delicate taste upon the broth, without overpowering the baby vegetables. This recipe serves five people (or four hungry people!)
800g pureed tomatoes
160g baby zucchinis, sliced into rounds
1 cup diced mixed baby vegetables of your choice
1 tbsp ginger, minced
1 clove garlic, crushed
½ cup onion, chopped
1 red chilli, chopped (optional)
3 cups vegetable stock
1 tbsp clarified butter (replace with olive oil for vegans)
2 tsp cumin
2 pieces star anise
8 curry leaves (sweet neem patti)
¼ tsp asafoetida
2 tsp black pepper
2 tsp sugar
Salt to taste
¼ cup coriander, chopped
1. Heat the clarified butter in a large, heavy based pan and add the cumin, star anise, asafoetida, curry leaves, onion, ginger, garlic and chilli, sauté on a low heat. Quickly add the zucchini and other vegetables and cook for one minute.
2. Add the tomatoes, vegetable stock, black pepper, salt and sugar.
3. Boil for 15 minutes on a moderate heat. Garnish with the chopped coriander and serve.
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