Fast Recipes

Zucchini, mint and chilli soup with grilled flatbread

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

By Alice Storey
  • 30 mins cooking
  • Serves 4
  • Print
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.


  • 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 or vegetable stock
  • ½ cup (loosely packed) mint
  • To serve: Greek-style yoghurt, lemon wedges and grilled flatbread
  • To serve: extra-virgin olive oil


  • 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.