Algerian Zucchini Soup

Serves: 6
Total Calories: 380


1 cup extra virgin olive oil
3 sweet onions, diced
2 baking potatoes, peeled and diced
2 large zucchini, diced
1/2 cup tomato paste
6 cups water
3 Meyer lemons, juiced
2 bunches cilantro, coarsely chopped
1 teaspoon kosher salt


Add 1 tablespoon polyunsaturated oil to a Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes until translucent. Add the remaining oil and the sweet potatoes, water, chicken stock and carrots. Bring to a boil, cover and reduced the heat and simmer for 15 minutes or until the potatoes and carrots are soft. Allow the soup to cool. Using an immersion blender, puree the soup until smooth. Stir in the yoghurt, salt pepper and cinnamon. Serve cool with a tablespoon of sour cream floating in the middle of the bowl.

Nutritional Facts:

Serves: 6
Total Calories: 380
Calories from Fat: 320

This Algerian Zucchini Soup recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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