Zucchini Soup with Cinnamon, cumin and Kefir

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    Found this on a Kefir web site. Thought it looked and sounded yummy. I have not made it or checked it to see if it is with in our guidelines completely.

    Serves 4

    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 and an excellent base for soups, dips and sauces.

    ~ Chef John Ash

    •1 lb. zucchini, trimmed
    •2-1⁄2 cups rich chicken or vegetable broth
    •1 Tbsp. olive oil
    •1 cup chopped onion
    •1⁄2 tsp. (or to taste) serrano chile, seeded and minced
    •1⁄2 tsp. fennel seed
    •1⁄2 tsp. cinnamon
    •1 tsp. ground cumin
    •1-1⁄2 cups Green Valley Organics® Lactose Free plain kefir
    •Sea salt and freshly ground pepper, to taste
    •Garnish with chopped fresh cilantro or mint, lime or lemon wedges
    Chop zucchini in large chunks. Add broth to a soup pot, bring to a boil and add zucchini. Reduce heat. Cover and simmer 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. 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. 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.

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