Heat oil in stock pot. Add chopped onion and garlic and sauté until soft and the fumes coming off lose their acridity. Add the cumin and cook for a minute or so. Add the zucchini and stock. Cover and bring to the boil. Simmer covered for 10 minutes, until the zucchini is soft. Blend the contents of the pan with a stick blender until the soup is smooth, being careful not to splash the hot liquid and burn yourself. Season with pepper to taste and stir. Serve with feta cubes on top.
This recipe was a bit thin. Bulk it up with cashews or sweet potato?
Recipe makes 8 bowls