Zucchini Soup With Cinnamon, Cumin And Kefir

Zucchini Soup
Number of Servings: 
Recipe Source: 
Chef John Ash, courtesy of Redwood Hill Farm


  • 1 lb trimmed zucchini
  • 2 12 cups vegetable broth
  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 12 tsp seeded and minced serrano chile, or to taste
  • 12 tsp fennel seed
  • 12 tsp cinnamon
  • 1 tsp ground cumin
  • 1 12 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 


  1. Chop zucchini in large chunks.
  2. 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.
  3. 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.
  4. Put both mixtures into a food processor and pulse until well chopped but still with some texture.
  5. Pour into a bowl and stir in kefir and season to taste with salt and pepper.
  6. Chill for at least 2 hours. Serve garnished with a sprinkling of cilantro and added drops of lemon or lime juice to taste.


This is a quick, and simple soup. It’s a wonderful base to which you can add all manner of things, including sautéed mushrooms and peas. I often will drizzle on a little fragrant nut oil as a garnish. Serve the soup chilled or at room temperature.

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.

Recommended Wine: The tart kefir, fresh herbs and spices would go best with a crisp, clean chilled white wine with similar flavors such as a Sauvignon Blanc. Italian whites such as Pinot Grigio and Spanish whites such as Albarino would also work fine.


John Ash

Sonoma County Chef John Ash has developed many recipes for Redwood Hill Farm.