zucchini, corn and cumin soup

I just HAD to share this one with you. I had two bowls of it for lunch and plan on having it again for snack AND dinner. seriously YUM!

October 15, 2008

day 174 – zucchini, corn and cumin soup

3 tbsp extra virgin olive oil
2 onions, halved, then sliced
3 zucchini, about 1 1/2 lb, quartered lengthwise, then sliced
2-3 potatoes, about 10oz, diced
4 garlic cloves, sliced
2 ears of corn or 1 cup fresh or frozen kernels
1 tsp ground cummin
1 red chile, seeded and sliced
1 quart chicken stock
sea salt

If using fresh ears of corn, remove the husks and silks, and cut the stalk end flat. Put the flat end on a board and cut off the kernels from top to bottom. Discard the cobs.

Heat the olive oil in a suacepan. Add the onions, zucchini, potatoes, and some salt and cook over high heat until the vegetables begin the brown, about 5 minutes.

Add the garlic, corn, cumin and chile and cook, stirring for 1 minute more. Add the stock and 1 cup water, then add salt to taste. Bring to a boil, then reduce the heat and simmer gently until the potatoes are tender, 15-20 minutes. Set aside for at least 30 minutes.

To serve, reheat the soup. ladel into soup bowls and top each with a spoonful of sour cream, some cilantro and a dash of Tabasco sauce. Serve immediately.

from the book Hearty Soups: delicious meals in a bowl by Ryland Peters and Small.