Zucchini Potato Soup with Cilantro

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Easy, low in fat, dairy-free and delicious. Adjust the heat to suit your tastes.

Ingredients

3 tablespoons butter
1 tablespoon (or more) chopped jalapeño chile with seeds, or more to taste
1/4 teaspoon fennel seeds
1 (7- to 8-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
4 medium zucchini, trimmed, cut into 1/2-inch rounds
1 cup chopped green onions
2 1/2 cups low-salt chicken or vegetable broth

1/2 cup (packed) fresh cilantro
1 teaspoon (or more) fresh lime juice
Salt and pepper, to taste


Directions

Over medium-high heat, melt butter in a large saucepan. Add the chopped jalapenos and the fennel seeds and sauté for 30 seconds. Add potato, zucchini and onions and sauté for 2 minutes. Stir in the broth and let come to a boil. Reduce to a simmer and cook covered until veges are tender, about 15 minutes.

Puree mixture in a blender, in batches. Add the cilantro and lime juice to the first batch and blend. Return all batches to the pan and add salt, pepper and more lime juice to taste. Warm and serve, garnished with a sprig of cilantro. Serves 4.

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