zucchini and mint soup

zucchini and mint soup

• 14 Mar 2012

My kitchen is very light on gadgets and when I was home in Brisbane my parents gave me a stick blender. I wanted to try it out so I was really pleased when I found this recipe for zucchini and mint soup in last month's Australian Gourmet Traveller.



I had to pick up some mint and zucchini but I already had the other ingredients in the cupboard or the fridge.



It's a very simple but tasty recipe that I whipped up after work one night and served with my favourite toasted turkish bread.



I've always liked soup especially when the weather is cold, so now that I have a stick blender I'm almost looking forward to winter.

Here's the recipe for you -
Zucchini and Mint Soup
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, thinly sliced
1 small red chilli, finely chopped, plus extra thinly sliced to serve
1 kg small zucchini (about 10), diced
700 ml hot chicken stock
½ cup (loosely packed) mint

To serve
Greek-style yoghurt, lemon wedges and grilled flatbread

Extra-virgin olive oil

Method

Heat olive oil in a large saucepan over medium heat. Add onion, garlic and chilli and stir occasionally until tender (5-6 minutes). Add zucchini and stir occasionally until bright green (4-5 minutes), add hot stock, increase heat to high and bring to the boil.

Reduce heat to medium, simmer until zucchini is just tender (4-5 minutes), process with a hand-held blender until smooth and season to taste.

Divide soup among bowls, top with mint, yoghurt and chilli, drizzle with extra-virgin olive oil and serve hot with lemon wedges and grilled flatbread.

See you all again next week,

Jillian