Zucchini Soup With Cinnamon, Cumin And Kefir
Number of Servings
Serves 4
Ingredients
  • 1 lb trimmed zucchini
  • [q:2 1/2] cups vegetable broth
  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • [q:1/2] tsp seeded and minced serrano chile, or to taste
  • [q:1/2] tsp fennel seed
  • [q:1/2] tsp cinnamon
  • 1 tsp ground cumin
  • [q:1 1/2] cups Redwood Hill Farm Goat Milk Plain Kefir
  • Sea salt and freshly ground pepper
  • Garnish: Chopped fresh cilantro or mint and lime or lemon wedges 
Directions
  1. Chop zucchini in large chunks.
  2. Add broth to a soup pot, bring to a boil and add zucchini. Reduce heat and simmer, covered, for 4 to 5 minutes, or until zucchini is barely tender but still bright green, Remove from heat and cool.
  3. Meanwhile, heat oil in a small, non-stick frying pan. Add onion, chile, fennel, cinnamon and cumin, and sauté until onion is soft but not brown and spices are fragrant.
  4. Put both mixtures into a food processor and pulse until well chopped but still with some texture.
  5. Pour into a bowl and stir in kefir and season to taste with salt and pepper.
  6. Chill for at least 2 hours. Serve garnished with a sprinkling of cilantro and added drops of lemon or lime juice to taste.
Nutrition Info
Made with [q:1/2] cup cilantro and garnished with 1 lime: 132 Calories, 6 g Protein, 9 mg Cholesterol, 17 g Carbohydrates, 12 g Total sugars (1 g Added sugars), 3 g Fiber, 6 g Total fat (2 g sat), 441 mg Sodium, [nut:3] Vitamin C, [nut:2] Vitamin B2 (riboflavin), Vitamin B6, Vitamin K, [nut:1] Calcium