Spicy Zucchini Soup

This happens to be Soup week, atleast in my home. My friend's blog Cinnamons & Clove, I am beginning to experiment with vegetables in the kitchen. However, I still hunt for recipes online that I modify and spice up the way I like.

I chanced upon this recipe on NY Times and modified it to suit the Indian tongue. It tasted like Maggi Masala noodles, and we loved it!

2 Zucchinis (1 Green, 1 Yellow) - diced
1 Medium Onion chopped
Green Chillies - 2, slit lengthwise
Garlic Pods - 2-3, finely chopped
Veg. stock and water - adjust as required to make the soup thick or thin
Fresh Cilantro - roughly chopped
Paprika Powder - 1 tbsp
Fresh Cumin n Pepper ground - 1-2 tbsp
Fennel - 1 tbsp
Red Chilli Powder - 1 tbsp
MDH Kitchen King Powder - 1 tbsp (Any curry powder should work too)
Salt - 1-2 tbsp
Oil - 3 tbsp

Heat the oil in a pan, add fennel, green chillies and garlic and let it roast. Toss in the onions and sweat it for a few mins by closing the lid. Add in the Zucchinis, salt and all the spices and cook thoroughly. Now add in the stock and bring to boil. Transfer the contents to a food processor and puree it to make a fine paste. Transfer back to a bowl and add water as much as you need to make the soup thick or thin. Taste and adjust salt. Top with cilantro and serve with some crostinis or toasted bread!