Recipe: Zucchini Soup with Cinnamon, Cumin and Kefir

ZucchiniSoupJohnAsh

By Chef John Ash

This recipe is by Sonoma County Chef John Ash, who has developed many recipes for Redwood Hill Farm. Originally this recipe called for buttermilk. Kefir is an excellent substitute in any recipe calling for milk, buttermilk or yogurt. Kefir is excellent as a base for soups, dips and sauces.

This is a quick, and simple soup. It is a wonderful base to which you can add all manner of things including cooked shrimp, sauteed mushrooms, spring peas, etc. I often will drizzle on a little fragrant nut oil as a garnish. Serve the soup chilled or at room temperature. We do not always think about room temperature soups but it is a nice variation on a warm day. Serves 4

 

Zucchini Soup with Cinnamon, Cumin and Kefir

RHF Kefir

By Published:

  • Yield: 1 (4 Servings)
  • Prep:
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By Chef John Ash This recipe is by Sonoma County Chef John Ash, who has developed many recipes for Redwood Hill Farm. Originally this recipe called for buttermilk. Kefir is an excellent substitute in any recipe calling for milk, buttermilk or yogurt. Kefir is excellent as a base for soups, dips and sauces. This is a quick, and simple soup. It is a wonderful base to which you can add all manner of things including cooked shrimp, sauteed mushrooms, spring peas, etc. I often will drizzle on a little fragrant nut oil as a garnish. Serve the soup chilled or at room temperature. We do not always think about room temperature soups but it is a nice variation on a warm day. Serves 4

Ingredients

  • 1 pound zucchini trimmed
  • 2-1/2 cups rich chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 1/2 teaspoon Serrano chile seeded and minced
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon cinnamon ground
  • 1 teaspoon cumin ground
  • 1-1/2 cups Redwood Hill Farm Goat Milk Kefir
  • Sea salt and freshly ground pepper

Instructions

  1. Chop zucchini in large chunks.
  2. Add broth to a soup pot, bring to a boil and add zucchini.
  3. Reduce heat, and simmer, covered, for 4 to 5 minutes, or until zucchini is barely tender but still bright green.
  4. Remove from heat and cool.
  5. Heat oil in a small, non-stick frying pan.
  6. Add onion, chile, fennel, cinnamon and cumin, and saute until onion is soft but not brown and spices are fragrant.
  7. Put both mixtures into a food processor and pulse until well chopped but still with some texture.
  8. Pour into a bowl and stir in kefir and season to taste with salt and pepper.
  9. Chill for at least 2 hours.
  10. Serve garnished with a sprinkling of cilantro and added drops of lemon or lime juice to taste.
  • Course: Soup