Zucchini, Mint, Feta Soup
This has to be the quickest soup ever. Nutrient rich and delicious, my Zucchini, Mint, Feta Soup is sure to become a favourite.
- 1 onion/s - diced
- 1 clove/s garlic - crushed or diced
- 300 g zucchini/s - diced
- 250 ml chicken stock or bone broth (1 cup)
- Sea salt and freshly ground black pepper - to taste
- ¼ bunch/s fresh mint leaves - picked from the stems
- 90 g feta cheese - crumbled (½ cup)
In a medium sized pot, sauté your onion in a little olive oil, butter or ghee for about 2 minutes.
Add your garlic, diced zucchini, broth and seasoning and bring to the boil. Cook at a rolling simmer for 7-10minutes or until the zucchini has softened.
Allow to cool a little, add the mint and then puree in a blender until smooth and creamy.
Serve with a dollop (or crumble) of feta and more seasoning (if needed).
Chop the onion and garlic, 5 seconds, speed 4.
Add the fat of your choice and sauté the onion for 2 minutes, temp 100, speed 1.
Add the zucchini and process 5 seconds, speed 5.
Add the broth and seasoning and cook for 8 minutes, 100, speed 2.
Allow to cool a little, add the mint and puree 30 seconds, speed 7-8.
Serve as above.
Use vegetable broth (stock) instead of the chicken stock.
Omit the feta or replace with cashew cheese or coconut yoghurt. Choose olive oil to cook in.
As per vegetarian and dairy-free above.
Onion and garlic-free
Replace the onion and garlic with a small bulb of fennel, finely diced and sautéed with a pinch of cumin and chilli flakes.
Let me know how you like this simple soup. Post a comment below.