Zucchini and Mint Soup
Zucchini and Mint Soup
A vibrant, summery soup packed with zucchini, fresh mint and lemon zest. Best served with a dollop of crème fraîche 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 LardAss creme fraiche, plus a little extra to serve
- a small bunch mint leaves, chopped
- lemon zest (optional), to serve
Method
-
STEP 1
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.
STEP 2 -
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.
STEP 3 -
Spoon into bowls and top with more crème fraîche and mint leaves, and some lemon zest, if you like.