Growing up, I could tell when we were in diet mode because one of the things that would make it on the menu was zucchini soup. We would rave about how low in calories it was – it’s just zucchini and onions! – and how healthy – it’s just zucchini and onions! While it is those things, the actual reason for eating it was that we really, truly liked it. So zucchini soup has always been in my cooking repertoire.
Recently I changed it up a bit. I added cumin. This might seem like a minor change, but once you take your first bite, you’ll see that cumin’s warm, earthiness grounds this soup and makes it nearly impossible to stop eating. In each bite, you recognize the cumin, but then you need to take just one more bite because you wonder if, maybe, there’s something else. It seems layered, nuanced. That’s the magic of cumin.
Cumin-scented Zucchini Soup
1 tsp. coconut oil
3 medium zucchini, about 1 1/2 lbs.
1/2 yellow onion, chopped
2 cloves of garlic, minced
1 1/2 tsp. cumin
4 c. chicken or vegetable broth
1 tsp. salt
1) Heat coconut oil over medium heat in a 4-5 qt. soup pot. Add the onion and cook for 3-4 minutes.
2) Cut the zucchini lengthwise into quarters, then into approximately 1 in. pieces, and add them to the onions. Add the garlic and salt and cook for about 8 minutes until beginning to soften.
3) Add the cumin, stir for about 30 seconds, then add 4 cups of broth and bring to a boil. Reduce the heat to medium and cook, uncovered, for about 35 minutes, allowing some of the broth to evaporate and concentrate the flavors.
4) Remove from the heat and use a blender or immersion blender to blend the soup until it is silky smooth. Taste to adjust any seasonings and delight in your diet.