Spring into spring with this fresh tasting zucchini soup. The fresh mint, just like other herbs, offers a healthful way to flavor this dish, without having to resort to fatty or sodium-laden seasonings, that just aren’t good for you. Besides its great taste mint is also rich in Vitamin A.
Zucchini mint soup (serves 4)
1 tbsp olive oil
1 medium onion, coarsely chopped
2 medium potatoes, peeled and coarsely chopped
2 cloves garlic, crushed
4 cups vegetable stock
3 medium sized zucchini, halved lengthwise and thickly sliced
4 tbsp sour cream
sea salt and cracked black pepper
freshly grated nutmeg
1 to 2 tbsp lemon juice
handful of fresh mint leaves, chopped
Heat the olive oil in a large saucepan over medium heat. Add the onion, potato and garlic and saute for a few minutes. Pour in the stock, bring to the boil, reduce the heat, cover and allow to simmer for 10 minutes. Add the zucchini and continue to cook for 5 to 8 minutes or until all vegetables are tender. Puree with an immersion blender or in a food processor. Stir through the sour cream and lemon juice and season to taste with salt, pepper and nutmeg. Serve sprinkled with the fresh mint.
