4 1/2 stars. This is really good and a nice flavour but I did cut down on the spice somewhat and DH found it still a bit spicy for his taste. I used Gulf Spices (Ibzar) as it is basically the same spices and I already had it made. I replaced the vegetable broth with homemade chicken broth as I had it on hand, which worked fine. Made for ZWT6 NA*ME region, for my team, The Ya Ya Cookerhood.
What a great soup to use up some of the fresh garden zucchini. I loved the cumin and cayenne zing, but I did cut back on all the spices and fixed to suit my taste buds. I also used fat free chicken broth (lemon/herb flavored). I will be making this again. Thanks so much for sharing.
As Momma Diva had promised, a really easy soup to make, even easier if you blend the soup with a stick blender, and a seriously delicious one. :) I made this using my Vegetable Stock. I varied it only in adding 2 leeks (just love the subtle blend of flavours of onion, garlic and leek together) and omitting the cayenne pepper (personal taste preference). Loved the blend of the cumin, black pepper, cinnamon and cardamom with these vegetables. Very different from other zucchini soups I've made, and a recipe I'll certainly be making again and again. Thanks so much for sharing this recipe. Made for Ali Baba's Babes for ZWT 5.
Very easy and yummy! I did cut back on the black pepper (1/2 tsp) and cayenne (1/4 tsp) as it was a little too spicy for our taste but otherwise it was wonderful.
This is an awesome soup. Made exactly as written. It came out a nice thick and perfectly spiced soup. Very easy and fun to make. This is a wonderful soup for a chilly evening. I liked that the spices give it a kick and linger on your tongue way after your done eating. Heats you up from the inside ;) I will definitely make this again. THANK YOU FOR SHARING! Your spin on your friends soup is marvelous. (Made for My 3 Chefs 08) ~V
This recipe was very easy and has great texture. I reduced all spices by a quarter and it was still too spicey for me (and I like spices usually). Next time I would use less then half the requested species.
We live out in the sticks and didn't have veg. broth so substituted chicken & mushroom soup using 1/2 can of water. Turned out super. Spicy flavor really livened up our meal. As we have a bunch of zucchini from garden this year, we are trying many recipes. This is a keeper!
Excellent. I cooked a blend of zucchini and yellow crookneck squash with a lid, making my own vegetable stock. I did add a little more liquid and some bullion. We stirred some Greek yogurt in the bowls as garnish.
I roasted some zucchini and garlic in the oven earlier this week and had too much zucchini that was too soft in the fridge. I reheated it and added the garlic and zucchini in a blender (no onions left, unfortunately). I used the juice that came out of the roasted zukes instead of broth and it came out pretty nicely. I love the spices, personally- very middle-eastern! I can't wait to eat it for lunch tomorrow. =) Great recipe! After I modified it, it literally took fifteen minutes to make!! Can't beat that!!