Zucchini Soup With Cinnamon, Cumin And Buttermilk

Recipe Ingredients

2 1/2 cups	592ml	Vegetable stock
1 lb	454g / 16oz	Zucchini - ends trimmed,
		And cut into chunks
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1/2 teaspoon	2.5ml	Minced seeded serrano chile - or to taste
1/2 teaspoon	2.5ml	Fennel seed
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Ground cumin
1 1/2 cups	355ml	Buttermilk
		Sea salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh coriander or mint and lime
		Or lemon juice for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Per Per Serving: 110 Cal; 5g Prot; 5g Total Fat (1 Sat. Fat); 14g Carb.; 5mg Chol; 490mg Sod.; 3g Fiber.

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.

Source:
Vegetarian Times, September 2002

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