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Zucchini and caramelized onion give this puréed soup its main flavor. A little seasoning and a yogurt garnish keep attention on the vegetables.

The zucchini cooks briefly under a lid before the water and bouillon are added. Once the vegetables are soft, the soup is puréed rather than left chunky.

Salt, pepper, and optional cayenne are adjusted at the end. A spoonful of plain yogurt finishes the bowl and adds a cool, creamy contrast to the warm soup.

Ingredients

• 1 tablespoon good oil
• 1 cup onions, sliced
• 2 cups zucchini, sliced
• 3 cups water
• 2 teaspoons vegetable bouillon powder
• 1/4 teaspoon cayenne pepper, optional
• Salt and freshly ground pepper to taste
• 4 tablespoons plain yogurt, for garnish

Method

Caramelize the onion in oil over medium-low heat, about 7–8 minutes. Add zucchini and cook under a lid for 3–4 minutes. Add water, bouillon, and optional cayenne; bring to the boil and simmer for 5–6 minutes, until soft. Purée carefully, adjust salt and pepper, and add yogurt to each bowl. Serves 4–6.