Spiced Zucchini Soup

Name: Spiced Zucchini Soup
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp Coconut Oil (2 tablespoons coconut oil or olive oil); 1 piece Yellow Onion (1 small yellow or red onion, finely chopped); 0 pieces Kosher Salt (Kosher salt, freshly ground pepper); 1 tsp Cumin Seeds (1 teaspoon cumin seed or fennel seed (or half and half)); ¼ tsp Ground Turmeric (¼ teaspoon ground turmeric); 0 pieces Red Pepper Flakes (Pinch crushed red pepper flakes, optional) — optional; 2 lb Zucchini (2 pounds zucchini or yellow summer squash, grated on a box grater); ¾ cup Yellow Lentil (¾ cup yellow or red lentils or jasmine or basmati rice); 6 cup Vegetable Broth (6–8 cups vegetable or chicken broth or water plus better than bouillon — up to 8); 1 piece Lemon (1 lemon, halved for squeezing over); 0 pieces Yogurt (Yogurt, herbs and/or prune puree (if you’re feeding a baby), optional) — optional

Spiced Zucchini Soup - Soup (Indian)

Indian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Coconut Oil2 tbsp · 2 tablespoons coconut oil or olive oil
Yellow Onion1 piece · 1 small yellow or red onion, finely chopped
Kosher Salt0 pieces · Kosher salt, freshly ground pepper
Cumin Seeds1 tsp · 1 teaspoon cumin seed or fennel seed (or half and half)
Ground Turmeric¼ tsp · ¼ teaspoon ground turmeric
Red Pepper Flakes0 pieces · Pinch crushed red pepper flakes, optional · optional
Zucchini2 lb · 2 pounds zucchini or yellow summer squash, grated on a box grater
Yellow Lentil¾ cup · ¾ cup yellow or red lentils or jasmine or basmati rice
Vegetable Broth6 cup · 6–8 cups vegetable or chicken broth or water plus better than bouillon — up to 8
Lemon1 piece · 1 lemon, halved for squeezing over
Yogurt0 pieces · Yogurt, herbs and/or prune puree (if you’re feeding a baby), optional · optional

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Steps

1Heat coconut oil in a large pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally until totally softened and starting to fry lightly at the edges, 10–12 minutes. Add cumin, turmeric and crushed red pepper flakes, if using. Cook a minute or two to toast and bloom the spices in the fat.
2Add zucchini and season again with salt and pepper. Cook, stirring occasionally, until the zucchini has softened completely and shrunk by nearly half (this is the liquid evaporating and the flavors concentrating). Add the lentils or rice and 6 cups of broth (start there, you can always add more). Bring to a simmer and reduce heat to medium low.
3Cook, stirring occasionally, until the lentils (or rice) are fully cooked (25-35 minutes), perhaps overcooked (a good thing here) and soup is nicely thickened to your liking. Perhaps that's brothier, or more puree-like– either which way, you can always simmer longer or add more broth to suit your needs.
4To serve, season again with salt and pepper, swirl in some yogurt if you want, top with herbs if you have, and a squeeze of lemon (a must).
5DO AHEAD: Soup can be made 5 days ahead, stored sealed and refrigerated.