Zucchini Soup With Cinnamon, Cumin And Kefir
By John Ash
In partnership with Redwood Hill Farm
Number of Servings
Serves 4
Ingredients
- 1 lb trimmed zucchini
- 2 1⁄2 cups vegetable broth
- 1 Tbsp 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 cinnamon
- 1 tsp ground cumin
- 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
- Chop zucchini in large chunks.
- 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.
- 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.
- Put both mixtures into a food processor and pulse until well chopped but still with some texture.
- Pour into a bowl and stir in kefir and season to taste with salt and pepper.
- 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 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, ★★★ Vitamin C, ★★ Vitamin B2 (riboflavin), Vitamin B6, Vitamin K, ★ Calcium
Contributor
John Ash
Dubbed the “Father of Wine Country Cuisine,” Chef John Ash opened acclaimed John Ash & Company in 1980 and it continues today.
He has had a show on KSRO radio (The Good Food Hour) for 38 years, and hosted two shows on the Food Network.
John teaches widely to professional and home cooks. He has written six books and is a two-time James Beard Award winner as well as a Julia Child Cookbook of The Year.
