Spicy Zucchini soup for hot summerdays

Spicy Zucchini Soup - 4L

What you need:

• Large soup pot (4L)

• Sharp chef’s knife

• Wooden spoon for stiring

• Spoons for tasting

• Cups to hold cut vegtables

Ingredients:

• 2-5 tablespoons olive or sunflower oil

• 2 onion, chopped

• 3 garlic cloves, minced

• 1 red chili (or 1 tsp chili flakes), finely chopped

• 1 tsp cumian

• 1 herb bundle (or put the herbs in a tea-ball)

• 2 medium zucchinis, chopped

• 5 small potato’s, peeled and diced

• 1 Broccoli (large) broken in to florets

• 2 Leek medium cut in rings

• 1 Kohlrabi (large), diced

• 3L vegetable broth

• Pepper to taste

• Juice of ½ lemon

• Optional toppings: fresh herbs (like parsley or basil), croutons

Instructions:

1. Sauté the aromatics:
   In a large pot, heat the oil over medium heat. Add onions and cook until translucent (about 5 minutes). Add ,cumian and chili, cook for another minute.

2. Add vegetables:
   Stir in chopped zucchini, potato, kohlrabi, cumian, red chili (or chili flakes) and half of the broccoli. Cook for a few minutes, stirring occasionally.

3. Simmer:
   Pour in the vegetable broth add the herb bundle (tea-ball with herbs). Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are soft.

4. Blend:
   Take out the herb bundle (tea-ball) first. Use an immersion blender or transfer to a regular blender to purée until smooth.

5. Season and finish:
   Return to the pot add the leek and remaining broccoli, season pepper, and lemon juice. Heat through.

6. Serve:
   Ladle into bowls and garnish with toppings of your choice.

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