Zucchini Soup with Curry Spices Recipe

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini cover and steam until slightly tender 5 to 6 minutes.

Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent 5 to 10 minutes.

Mix grated ginger cumin coriander mustard seeds ground cinnamon turmeric cardamom cayenne pepper sea salt and black pepper in a small bowl. Mix spice mixture into onions until coated.

Mix zucchini into onion mixture; cook and stir until heated through 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender 8 to 10 minutes.

Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.