Zucchini Soup (Vegan)

Officially my blog is one year old. The first post I ever wrote was on 7/17/2009. It didn't have this name or this layout then. Picture was just horrible. Even when I am not satisfied with either my pictures or my writing, I should say that I've come a long way. I started blogging regularly only in the month of November 2009 I should say.

One of my friend who visited us this weekend was teasing me saying if he printed the entire content of my blog, it would be more than 250 pages. He is so right. I already have about 200+ recipes here and I sometimes wonder if.. only if I had started doing this about 7 years back, what would've happened? Think, think, think.....

I have told you all that I have zucchini plants this summer. I have so far made Zucchini Gojju, Zucchini Kootu, Zucchini Bread, Zucchini Casserole and other stuff that I haven't blogged about. Today, it is zucchini soup. You should try this if you can get zucchini where you live. It was so refreshing and I made it totally using Indian spices. This tasted good when hot and equally good when it was cold.

Ingredients:
Zucchini - 1 large cut into chunks with skin on (You can peel off the skin)
Apple - 1/2 of large apple skin peeled, cored and cut into chunks
Red Onions - 3 small, 2 medium or 1 large cut into chunks
Olive oil or vegetable oil - 2 TBSP
Garlic pods - 2 crushed
Ginger - 1/2" piece grated
Vegetable broth - 1 1/2  - 2 cups (See Notes)
Salt - to taste
Red chilli powder or cayanne pepper - 1/4 tsp or as per taste
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cilantro - chopped 1/4 cup (reserve about 1 TBSP for garnish)


Method:
In a skillet, heat oil. When hot, add crushed garlic and grated ginger. When they are done, add onions and sprinkle with some salt. Let it cook. Add apples, zucchini pieces when onions are almost done. Stir occasionally for couple of minutes. Now, add about 1 cup of the vegetable broth. Add red chilli powder and spices. Let all the vegetables cook till soft. Add the cilantro and turn off the heat. When cool enough to blend, blend in a blender/food processor till smooth. Pour it back into the pan. Add the remaining vegetable broth and simmer for a couple of minutes. Adjust the salt if needed and serve garnished with cilantro. If you want it to be rich in taste, you could reduce the vegetable broth and add some cream. I am not a big fan of cream so didn't even bother.

Notes:
Since I used 2 cups of vegetable broth, my soup didn't turn out to be very thick. If you like yours to be very thick, use only 1 1/2 cups of vegetable broth. This can be served after adding some lime juice to taste.

Enjoy!!