zucchini and mint soup

My kitchen is very light on gadgets and when I was home in Brisbane my parents gave me a stick blender. I wanted to try it out so I was really pleased when I found this recipe for zucchini and mint soup in last month's Australian Gourmet Traveller.

I had to pick up some mint and zucchini but I already had the other ingredients in the cupboard or the fridge.

It's a very simple but tasty recipe that I whipped up after work one night and served with my favourite toasted turkish bread.

I've always liked soup especially when the weather is cold, so now that I have a stick blender I'm almost looking forward to winter.

Here's the recipe for you -
Zucchini and Mint Soup
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
Extra-virgin olive oil

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.
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.
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.

See you all again next week,



  1. This looks delicious! I made a similar one last summer when I needed something to use up the zucchini in the garden. Your plum cake from the last post has me yearing for summer and fresh fruit.

  2. Thanks Juliana. Hopefully summer arrives a bit early for you this year,



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