Zucchini (courgette) is one of my favorite vegetables. This delicate summer squash can be steamed, baked or grilled and it’s indistinguishable taste serves as the perfect accompaniment to most roasted meat or vegetables. This is the first time I’ve attempted zucchini soup – a simple yet nutritious vegetarian meal – ready in less 30 minutes – perfect for working mums extraordinaire like my sister S – short of time and energy for weekday meals. This zucchini soup recipe is labeled spicy as a result of ginger, cumin seeds, turmeric powder and chilli flakes (optional). Lentils are used  to add bulk to the soup – don’t add any more than the recommend amount as this will overwhelm the taste of the zucchini.