Zucchini, Potato, and Cilantro Soup

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Chicken broth

  Soup, canned, ready-to-serve

  2 ½ cup or 600g

• Squash

  Summer, all varieties, raw

  4 medium or 784g

• Lime juice

  Raw

  1 tsp or 5g

• Butter

  Unsalted

  3 tbsp or 43g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Fennel seed

  Spices

  ¼ tsp, whole or 0.5g

Directions

1. Trim zucchini and cut into 1/2-inch rounds. Chop jalapeno, retaining the seeds. Peel potato and cut into 1/2-inch cubes.
2. Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; saut 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
3. Pure soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

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