Summary

Ingredients

• 750 g zucchini, diced, without seeds, with skin
• 40 g butter
• 1 large onion (s), finely diced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon mustard seeds
• 4 carnation (s)
• 0.25 teaspoon ¼ cardamom pods
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ turmeric
• 0.25 teaspoon ¼ cayenne pepper
• 1 clove garlic, finely chopped
• 0.5 ½ chilli pepper (s), finely chopped
• 1 piece (s) ginger root, approx. cm, peeled and finely grated
• 600 ml vegetable stock
• some sea salt
• cream or crème fraîche
• Basil, fresh leaves

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Instructions

1. Steam the zucchini in a saucepan for about 5-6 minutes.
2. Melt the butter in a large saucepan and sauté the onions and garlic over low heat until translucent. Finely grind all the spices in a mortar and mix with the onions with the ginger and chilli pepper. Add the cooked zucchini and cook for 5 minutes, then pour in the broth. With the lid closed, simmer for approx. 8-10 minutes, until the vegetables are very soft. Puree with a hand blender or in a blender and season with sea salt. Serve garnished with blobs of cream or crème fraîche and basil leaves as desired.
3. Easy to freeze and warm up. This soup is great for mastering the zucchini glut in summer, as it does not lose its taste when it is frozen, and in winter it is a wonderfully warming meal and a great starter for Christmas dinner.
4. Beware: this soup is too hot for children! Just leave out the garlic, ginger and chilli, the soup tastes just as good.