Spiced zucchini soup

Instructions

1. Lightly spray a large deep saucepan with oil and heat over medium heat. Cook zucchini, shallots and garlic for about 5 minutes, stirring occasionally, until softened slightly. Add ginger and curry powder and cook, stirring, for 1-2 minutes until fragrant. Stir in stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until zucchini is tender.
2. Stir in spinach, half the coriander, lemon rind and juice. Remove from heat. Using a stick blender, blend soup until smooth. Season with salt and pepper.
3. Meanwhile, stir cumin seeds in a small frying pan over medium heat for 1-2 minutes, until fragrant. Transfer seeds to a small food processor and process until slightly crushed (or crush with a mortar and pestle).
4. To serve, ladle soup into 4 bowls, swirl through yoghurt, sprinkle with cumin seeds and remaining coriander.