Spiced Zucchini Soup

1. 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. 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. 3

   Ladle soup into serving bowls and swirl in heavy cream. Serve with poppadom strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.