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.
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Zucchini and mint soup with grilled flatbread
Serves
4
Cooking Time
30 mins
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2 tbsp
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olive oil
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1
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onion, finely chopped
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3
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garlic cloves, thinly sliced
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1
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small red chilli, finely chopped, plus extra thinly sliced to serve
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1 kg
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small zucchini (about 10), diced
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700 ml
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hot chicken stock
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½ cup
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(loosely packed) mint
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To serve:
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Greek-style yoghurt, lemon wedges and grilled flatbread
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To serve:
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extra-virgin olive oil
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1
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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.
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This recipe is from the March 2012 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Ben Dearnley
STYLING Geraldine Muñoz & Alice Storey