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Zucchini and mint soup with grilled flatbread

This fresh soup makes a lovely light weeknight supper. For a vegetarian version, simply replace the chicken stock with vegetable stock.

You'll need

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 To serve: extra-virgin olive oil


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2012

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