Zucchinni Soup

Heat a tablespoon olive oil in a deep saucepan. Add couple of bay leaves, half a teaspoon of cumin seeds and couple of whole chili pods. Add a couple of garlic cloves, a small green chili and a small diced onion and saute until the onion turns translucent. Add a cup of diced zucchinnis and saute. Add two cups of vegetable broth and let it cook on slow-medium heat. Puree it in the pan using an immersion blender. Saute few curry leaves in a dollop of butter. Garnish the soup with the crisp curry leaves and freshly chopped tablespoon of coriander leaves. Serve hot. This is a delicious and heart warming soup.