Zucchini Soup with Cinnamon, Cumin and Buttermilk Recipe - Vegetarian Times

Zucchini Soup with Cinnamon, Cumin and Buttermilk

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Bolster this simple soup’s flavors by adding vegetables such as sautéed mushrooms, sweet peas or corn.

  • 4Servings

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

Preparation

Place broth in large saucepan and bring to a boil over medium heat. Add zucchini, reduce heat to low and cook, covered, for 4 to 5 minutes, or until zucchini is barely tender and still bright green. Remove from heat and cool.

Meanwhile, heat olive oil over medium heat in nonstick skillet. Add onion, chile, fennel, cinnamon and cumin, and cook, stirring often, until onion is soft.

Place both mixtures into food processor and pulse until well chopped but textured. Pour into bowl, stir in buttermilk and season to taste with salt and pepper. Chill for at least 2 hours. Serve garnished with sprinkling of fresh coriander and lime juice to taste.

Wine Suggestions
The tart buttermilk, fresh herbs and spices would go best with a crisp, clean, chilled white wine with similar flavors such as a Sauvignon Blanc, Roussane or Marsanne. Italian whites, such as Pinot Grigio, and Spanish whites, such as Albarino, would also work.

Nutrition Information

  • Calories: 110
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 5 mg
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 490 mg