Simple ingredients often make the most satisfying meals. This vibrant zucchini and mint soup is smooth, fresh and full of flavour, with Lard Ass Crème Fraîche adding a rich, velvety finish and a gentle tang that perfectly balances the sweetness of the zucchini. Serve warm with crusty bread for an easy lunch or light dinner.A vibrant, summery soup packed with zucchini, fresh mint and lemon zest. Best served with a dollop of Lard Ass Creme Fraiche on top.
INGREDIENTS
3 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, sliced
6 zucchinis, halved lengthways and sliced thinly
750ml vegetable stock
150ml Lard Ass Creme Fraiche, plus a little extra to serve
Small bunch mint leaves, chopped
Lemon zest (optional), to serve
METHOD
Heat the olive oil in a pan over a medium heat and cook the onion with a pinch of salt for 10 minutes until softened but not coloured.
Add the garlic and cook gently for a few minutes then tip in the zucchinis and cook gently for 20 minutes.
Pour in the vegetable stock and bring to the boil for a few minutes.
Use a stick blender to whizz the soup until completely smooth, then stir in the crème fraîche and three-quarters of the mint and whizz again. Season.
Spoon into bowls and top with more Lard Ass Crème Fraîche and mint leaves, and some lemon zest, if you like.
