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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Make the most of in-season zucchini and mint this summer and try this attractive-looking pale green soup. Serves two as an appetizer or four for a main course. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1 tablespoon ginger, grated |
3 zucchini |
4 cups vegetable stock |
2 ounces mint |
salt and black pepper |
Directions:
1. Heat a saucepan until hot then add the oil and diced onion. Sauté for 2 3 minutes until softened. Add the ginger and cook for a further 2 minutes.
2. Dice the zucchini into 1/4in squares. Add to the onions and stir-fry for 2 minutes.
3. Add the stock and bring to the boil. Reduce the heat and simmer for 4 5 minutes until the zucchini are just tender.
4. Remove from the heat and ladle two-thirds into a blender. Add the mint and blend until totally smooth.
5. Return to the saucepan with the remaining soup. Return to the heat, stirring thoroughly to combine, for a few minutes until hot. Season with salt and pepper to taste.
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