Fast Recipes

Zucchini, mint and chilli soup with grilled flatbread

Australian Gourmet Traveller recipe for zucchini and mint soup with grilled flatbread.
Zucchini and mint soup with grilled flatbread

Zucchini and mint soup with grilled flatbread

Ben Dearnley

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




1.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.
2.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.
3.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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