Zucchini Soup

Warming up with a bowl of hot steaming soup is just the recipe for the winter days ahead.. I tried something new this week. Zucchini Soup!!
I was so surprised when my husband came home with 2 feet long zucchini last week. Apparently someone at work had brought in their garden produce to share so we had more than our share of zuchhini with just one fruit. Well, what would you do with that much zucchini and who has time to bake bread.

Ingredients

4 medium size zucchini chopped

2 medium size potato peeled and chopped

3 garlic cloves chopped

1/2 onion sliced

3 Serrano chilies (more if you like the heat)

1/2 teaspoon black pepper powder

1 teaspoon cumin seeds or powder

1/2 teaspoon oregano (dried)

1/2 teaspoon thyme (dried)

2 tablespoon olive oil or any cooking oil

1 cup whole milk

4 cups water or stock (chicken or vegetable)

salt to taste

Method

Place a stock pot or a deep sauce pan on the stove and the oil. put the chilies and garlic in oil and let the flavor infuse the oil. Then add the onions, chopped zucchini and chopped potatoes to the pan. Saute for 5 minutes, then add the spices (cumin, oregano, thyme) and salt and saute until the veggies appear fully cooked and slightly mushy. Turn down the heat. Blend the mix using a immersion  blender or food processor and transfer it back to the pot. Turn the heat back up to medium and add the stock or water to the pot and let it come to a slow boil. Then add the milk and black pepper powder and stir well. Simmer the soup for few more minutes, have a taste and adjust seasoning to your taste.

If the soup is too thick, then thin it out by adding more stock or water. Enjoy with a side a warm garlic toast or bread sticks. Yum Yum!!