Zucchini Soup with Curry Spices

Ingredients

• 4 servings pepper black freshly ground to taste
• 1 tablespoon butter 
• 0.3 teaspoon cayenne pepper 
• 4  cinnamon sticks 
• 0.3 cup cilantro leaves fresh chopped
• 1 inch ginger fresh grated
• 0.3 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground turmeric 
• 1 teaspoon mustard seeds 
• 1 large onion finely chopped
• 4 servings sea salt to taste
• 1 cup vegetable stock 
• 1.5 pounds zucchini sliced

Equipment

• bowl
• sauce pan
• blender

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
2. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
3. Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
4. Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl.
5. Mix spice mixture into onions until coated.
6. Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes.
7. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
8. 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.
9. Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.