Zucchini Basil Soup

Serves 4, 25 minutes

1 kg Zucchini
1 Tbsp Ghee
675 ml Water
1/2 tsp Cumin Seeds
1 pinch of Chilly
2 pinches of Nutmeg
1/2 Tsp Mineral Salt
1 fresh bunch of Basil
2-3 Tbsp Cream

Wash the Zucchini and slice into quarters.

Place the Ghee in a pot once heated add the cumin seeds and stir until fragrant. Add Zucchini and roast for 3-5 min.

Add chilly, nutmeg and salt. Stir the mixture for a couple of seconds and add water and simmer for 5 min.

Pluck basil leaves from the stems, wash and roughly chop. Add the basil leaves to the Zucchini mixture and use a stick blender until smooth consistency.

The cream is not necessary but it does increase flavor and texture.

For the big hunger: You can complement the soup with a slice of toasted bread and ghee or cottage cheese.