Zucchini Soup with Cinnamon, Cumin and Buttermilk Recipe

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.

No additional tips available.

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

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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.

Zucchini Soup with Cinnamon, Cumin and Buttermilk

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