Zucchini Soup With Cinnamon, Cumin And Buttermilk

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2 1/2 cups vegetable stock

1 lb. zucchini, ends trimmed and cut into chunks

1 Tbs. olive oil

1 cup chopped onion

1/2 tsp. seeded and minced serrano chile, or to taste

1/2 tsp. fennel seed

1/2 tsp. ground cinnamon

1 tsp. ground cumin

1 1/2 cups buttermilk

Sea salt and freshly ground black pepper to taste

Chopped fresh coriander or mint and lime or lemon juice for garnish

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