Name: Zucchini, mint and chilli soup with grilled flatbread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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 or vegetable stock; ½ cup (loosely packed) mint; To serve: Greek-style yoghurt, lemon wedges and grilled flatbread; To serve: extra-virgin olive oil

Zucchini, mint and chilli soup with grilled flatbread

Australian Gourmet Traveller recipe for zucchini and mint soup with grilled flatbread.

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

Ingredients

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 or vegetable stock

½ cup (loosely packed) mint

To serve: Greek-style yoghurt, lemon wedges and grilled flatbread

To serve: extra-virgin olive oil

Method

Main

1.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.

2.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.

3.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.

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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