Creamy Zucchini Soup with Mint

An exceptionally refreshing, light and creamy zucchini soup with mint.

Mint gives classic zucchini soup that finishing touch that takes the dish to a whole new level – the freshness of mint goes wonderfully with the delicate flavor of zucchini.

You can serve it warm, but on hot summer days it also goes well cold from the fridge.

 

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Ingredients (serves 4):

• 4 medium-sized green zucchini (about 800 g)

• 1 large onion (or 2 shallots)

• 2 cloves garlic

• 1 medium potato (for natural thickening and creamy texture, no flour)

• 700 ml hot vegetable soup base (or water)

• 1 bunch of fresh mint (about 10-15 leaves, adjust to taste)

• 2 tablespoons olive oil (or a cube of butter)

• 100 ml sweet or sour cream (optional, for even creamier texture)

• salt and freshly ground pepper

 

Preparation:

Wash the zucchini well and remove the ends. Cut them into rings or cubes (no need to peel, as the peel gives the soup a nice green color). Finely chop the onion and garlic. Peel and cut the potatoes into small cubes (the smaller they are, the faster they will cook).

 

Heat the olive oil or butter in a pot. Add the chopped onion and fry for a few minutes until translucent and soft. Add the garlic and fry just long enough (about 30 seconds) to release the aroma.

 

Add the chopped zucchini and potatoes to the pot. Fry everything together for 2-3 minutes, then pour in the hot vegetable stock. There should be enough liquid to barely cover the vegetables (if there is too much liquid, the soup will be too watery). Season with salt and pepper.

 

Cover and cook over medium heat for about 15 minutes, or until the potatoes and zucchini are completely soft.

Remove the pot from the heat. Add the fresh mint leaves. If using cream, add it now. Use a hand blender (or blender) to blend everything into a completely smooth, velvety cream soup.

Taste and add a little more salt or pepper if necessary. For extra freshness, squeeze in a few drops of lemon juice.

 

Serving suggestion:

Pour the soup into plates and garnish with:

• A sprig of fresh mint,

• A few drops of good quality olive oil,

• A spoonful of sour cream or Greek yogurt in the middle,

• Crispy croutons or toasted pine nuts.

 

Tip: If the soup is to be served cold, cool it to room temperature first, then refrigerate for at least two hours. Stir well again before serving it cold.

 

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