A passion for food + fashion

Zucchini Soup

In Food, Recipes on October 10, 2011 at 7:25 pm

Los Angeles can’t decide if it’s autumn or summer—this past week has seen everything from torrential downpour to 90-degree weather. The farmers markets are clearly in the summer camp. We’re still getting tomatoes, zucchini, strawberries and corn. Even peaches! I had quite a bit of zucchini left over from my CSA farm bag this week and remembered a soup I used to make from a recipe I pulled from the San Francisco Chronicle over a decade ago. It is quite simply delicious—the perfect amount of tangy-savory with a little hit of cinnamon sweet. I hope you enjoy, too, whether it’s rain or shine.

Zucchini Soup

1 lb zucchini, chopped in large pieces

2 cups of low sodium chicken stock

2/3 cup chopped yellow onion

1/2 teaspoon ground cumin

1/2 teaspoon cinnamon

1 tablespoon olive oil

2/3 cup lowfat buttermilk

Salt, to taste

Garnish with chopped cilantro (optional)

In a pot, bring zucchini and chicken stock to boil. Allow to simmer, covered, for 6-8 minutes, or until zucchini is soft. Meanwhile, in a frying pan, sauté onion, cumin and cinnamon in  olive oil until onions are soft. In a blender, puree zucchini and stock with onions. Return to pot and stir in buttermilk. Garnish with cilantro






  1. Love your site…..can’t wait to see more!

  2. Cinnamon? Sound great, I’ll have to give it a try. Quick and easy too.

  3. To prove just how LA hasn’t decided what season it is, last week I made zucchini-broccoli soup–both of which I picked up at the farmers market. I learned to make the soup from Gino Angelini, so even though it seemed like a weird combo, I felt like i had permission to do it. And… cinnamon? How surprising! Must try, but the question is: do i need to wait until next summer?

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