Zucchini and Mint Soup

2 teaspoons olive oil
4 shallots, or 1 large white onion, peeled and diced
2 cloves garlic, peeled and chopped
3 medium zucchini, roughly diced into cubes
2 cups milk
1 vegetable stock cube
2 handfuls of fresh mint
salt and pepper to taste


In a large pan saute the onion in olive oil over medium heat until soft.

Add garlic and zucchini and sauté quickly, no more than one minute.

Add milk and vegetable stock cube and bring to a boil, cover, reduce heat, and let simmer five minutes.

Remove from heat, and stir in mint (reserving a few sprigs for garnish).

Puree in a blender in batches (remember that hot foods in a blender tend to pop up, so cover tightly). If you like a little texture, leave some of the soup chunky.

Season to taste with salt and pepper.

Serve in bowls garnished with remaining mint.


From Full Moon Natives recipe files