Zucchini and mint soup with grilled flatbread

AT A GLANCE

  • Serves 4 people

This fresh soup makes a lovely light weeknight supper. For a vegetarian version, simply replace the chicken stock with vegetable stock.

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 small red chilli, finely chopped, plus extra thinly sliced to serve
  • 1 kg small zucchini (about 10), diced
  • 700 ml hot chicken stock
  • ½ cup (loosely packed) mint
  • To serve: Greek-style yoghurt, lemon wedges and grilled flatbread
  • To serve: extra-virgin olive oil
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.

Topics:

FAST, FLATBREAD, SOUP, MODERN AUSTRALIAN, MINT, ZUCCHINIS, MAIN

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUÑOZ , ALICE STOREY

FEATURED IN

Mar 2012

Mar 2012

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