AT A GLANCE
This fresh soup makes a lovely light weeknight supper. For a vegetarian version, simply replace the chicken stock with vegetable stock.
|01||Heat olive oil in a large saucepan over medium heat. Add onion, garlic and chilli and stir occasionally until tender (5-6 minutes). Add zucchini and stir occasionally until bright green (4-5 minutes), add hot stock, increase heat to high and bring to the boil.|
|02||Reduce heat to medium, simmer until zucchini is just tender (4-5 minutes), process with a hand-held blender until smooth and season to taste.|
|03||Divide soup among bowls, top with mint, yoghurt and chilli, drizzle with extra-virgin olive oil and serve hot with lemon wedges and grilled flatbread.|