Zucchini Soup with Cinnamon, Cumin and Buttermilk
This soup was supposed to be served cold, but we never got around to chilling it. I'm sure that would be good, but it was also fine at room temperature. The cold buttermilk helped to cool it. The seasonings are somewhat unusual but make for a very flavorful soup. Zucchini on its own is rather bland, so interesting seasons improve it.
1 lb trimmed zucchini
2 1/2 cups vegetable or chicken broth
1 Tbsp olive oil
1 cup chopped onion
1 seeded and minced Serrano chili pepper
1/2 tsp fennel seeds
1/2 tsp ground cinnamon
1 tsp ground cumin
1 1/2 cups buttermilk (yogurt could also be used)
Sea salt to taste
Freshly ground pepper to taste
Garnish: chopped, fresh cilantro or mint (if desired)
1. Chop the zucchini in large chunks.
2. Add the broth to a soup pot, bring it to a boil and add the zucchini.
3. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the zucchini is barely tender and still bright green. Remove from heat and cool.
4. Meanwhile, heat the oil in a small, non-stick frying pan. Add the onion, chili pepper, fennel, cinnamon and cumin and fry until onion is soft, but not brown, and spices are fragrant.
5. Combine the zucchini with the onion mixture. Process with an immersion blender until well chopped but still retaining texture. Add the buttermilk and season to taste with salt and pepper.
6. Chill for at least 2 hours (or serve as is garnished with a sprinkling of cilantro).
Adapted from Lifescript.com
1 lb trimmed zucchini
2 1/2 cups vegetable or chicken broth
1 Tbsp olive oil
1 cup chopped onion
1 seeded and minced Serrano chili pepper
1/2 tsp fennel seeds
1/2 tsp ground cinnamon
1 tsp ground cumin
1 1/2 cups buttermilk (yogurt could also be used)
Sea salt to taste
Freshly ground pepper to taste
Garnish: chopped, fresh cilantro or mint (if desired)
1. Chop the zucchini in large chunks.
2. Add the broth to a soup pot, bring it to a boil and add the zucchini.
3. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the zucchini is barely tender and still bright green. Remove from heat and cool.
4. Meanwhile, heat the oil in a small, non-stick frying pan. Add the onion, chili pepper, fennel, cinnamon and cumin and fry until onion is soft, but not brown, and spices are fragrant.
5. Combine the zucchini with the onion mixture. Process with an immersion blender until well chopped but still retaining texture. Add the buttermilk and season to taste with salt and pepper.
6. Chill for at least 2 hours (or serve as is garnished with a sprinkling of cilantro).
Adapted from Lifescript.com
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