South of the Border Zucchini Soup

Ingredients

• 1/4 c. olive oil
• 1 bunch green onions, trimmed, both green and white parts chopped
• 1/2 med. red onion, chopped
• 3 cloves garlic
• 2 T. ground cumin
• 3 lg. or 4 med. zucchini (1 1/2 to 2 lb.), ends trimmed and quartered
• 1 sm. white Potato, peeled and diced
• 6 c. vegetable or Chicken soup
• salt and freshly ground black pepper to taste
• 1/2 c. shredded low fat Cheddar Cheese
• 1/2 c. shredded low fat Monterey jack Cheese

Directions

1. Heat olive oil in large saucepan over high heat until hot but not smoking.
2. Add green onions, red onion, garlic and cumin; cook, stirring for 3 minutes. Add zucchini, Potato and stock; bring to a boil.
3. Lower heat to mediujm and simmer for 40 minutes.
4. Puree hot soup in food processor or blender in batches, filling the container only half full each time.
5. Blend on low and be sure to hold lid down firmly.
6. Pour soup back into saucepan, season with salt and pepper; and reheat.
7. To serve, ladle soup into 6 bowls and garnish them with rounded T. of each Cheese.

Contributed by

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

• World Recipes Y-Group