Zucchini Soup with Cinnamon, Cumin and Buttermilk

Name: Zucchini Soup with Cinnamon, Cumin and Buttermilk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups vegetable stock; 1 lb. zucchini, ends trimmed and cut into chunks; 1 Tbs. olive oil; 1 cup chopped onion; 1/2 tsp. seeded and minced serrano chile, or to taste; 1/2 tsp. fennel seed; 1/2 tsp. ground cinnamon; 1 tsp. ground cumin; 1 1/2 cups buttermilk; Sea salt and freshly ground black pepper to taste; Chopped fresh coriander or mint and lime or lemon juice for garnish

Servings: persons

2 1/2 cups vegetable stock
1 lb. zucchini, ends trimmed and cut into chunks
1 Tbs. olive oil
1 cup chopped onion
1/2 tsp. seeded and minced serrano chile, or to taste
1/2 tsp. fennel seed
1/2 tsp. ground cinnamon
1 tsp. ground cumin
1 1/2 cups buttermilk
Sea salt and freshly ground black pepper to taste
Chopped fresh coriander or mint and lime or lemon juice for garnish

1
Place broth in large saucepan and bring to a boil over medium heat.
2
Add zucchini, reduce heat to low and cook, covered, for 4 to 5 minutes, or until zucchini is barely tender and still bright green.
3
Remove from heat and cool.
4
Meanwhile, heat olive oil over medium heat in nonstick skillet.
5
Add onion, chile, fennel, cinnamon and cumin, and cook, stirring often, until onion is soft.
6
Place both mixtures into food processor and pulse until well chopped but textured.
7
Pour into bowl, stir in buttermilk and season to taste with salt and pepper.
8
Chill for at least 2 hours.
9
Serve garnished with sprinkling of fresh coriander and lime juice to taste.

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups vegetable stock, 1 lb. zucchini, ends trimmed and cut into chunks, 1 Tbs. olive oil, 1 cup chopped onion, and more.

Yes, Zucchini Soup with Cinnamon, Cumin and Buttermilk falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Soup with Cinnamon, Cumin and Buttermilk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions