South of the Border Zucchini Soup

Ingredients

 * 1/4 c. olive oil
 * 1 bunch green onions, trimmed, both green and white parts chopped
 * 1/2 med. red onion, chopped
 * 3 cloves garlic
 * 2 T. ground cumin
 * 3 lg. or 4 med. zucchini (1 1/2 to 2 lb.), ends trimmed and quartered
 * 1 sm. white potato, peeled and diced
 * 6 c. vegetable or chicken soup
 * salt and freshly ground black pepper to taste
 * 1/2 c. shredded low fat Cheddar cheese
 * 1/2 c. shredded low fat Monterey Jack cheese

Directions

 * 1) Heat olive oil in large saucepan over high heat until hot but not smoking.
 * 2) Add green onions, red onion, garlic and cumin; cook, stirring for 3 min. Add zucchini, potato and stock; bring to a boil.
 * 3) Lower heat to mediujm and simmer for 40 minutes.
 * 4) Puree hot soup in food processor or blender in batches, filling the container only half full each time.
 * 5) Blend on low and be sure to hold lid down firmly.
 * 6) Pour soup back into saucepan, season with salt and pepper; and reheat.
 * 7) To serve, ladle soup into 6 bowls and garnish them with rounded T. of each cheese.

Contributed by:
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group