Spiced Zucchini Soup

• 3 1/2 tbsp butter
• 2 1/4 lb zucchini, trimmed, chopped
• 3.5 oz spring onions, chopped
• 2 tsp mild curry powder
• 1 tsp ground cumin
• 2 cups chicken stock
• 1/2 cup vegetable oil
• 8 None poppadoms, cut into 1/3 inch wide strips
• 1/4 cup heavy cream

1. In a large saucepan, melt butter over medium heat. Add zucchini and spring onions. Reduce heat to low and cook, covered, for 10 mins, stirring occasionally, until tender. Add spices and cook for 2 mins, stirring. Add stock and 1 cup water. Cook for 1 min. Let cool slightly then puree. Season.
2. Heat oil in a wok or small saucepan over high heat. When oil begins to smoke, add poppadom strips and fry until puffed and pale golden brown. Drain on paper towels.
3. Ladle soup into serving bowls and swirl in heavy cream. Serve with poppadom strips.

butter, zucchini, spring onions, curry powder, ground cumin, chicken stock, vegetable oil, poppadoms, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/25621 (may not work)