Zucchini soup with mint and garlic

4 servings

30 minutes

Zucchini soup with mint and garlic is an elegant blend of freshness and tenderness inspired by Italian cuisine traditions. Light, silky, and refreshing, this soup embodies a summer mood. Tender zucchini adds a velvety texture, mint provides a subtle spicy freshness, and garlic adds a mild piquancy. The broth unites the ingredients into a harmonious flavor. This soup is perfect as a light dish on a hot day or an exquisite starter for a refined dinner. It can be served with crispy baguette or parmesan to enhance the richness of flavors. Simple to prepare, it reveals the magic of minimalism and natural ingredients while remaining sophisticated and elegant.

Energy value per serving

• Calories: 148
• Proteins: 5.4g
• Fats: 10g
• Carbohydrates: 10.1g

Ingredients

• Extra virgin olive oil: 2 tbsp
• Garlic: 1 clove
• White onion: 1 head
• Coarse salt: to taste
• Young zucchini: 700 g
• Crushed mint leaves: 2 tbsp
• Chicken broth: 1.3 glass

Cooking steps

1. Heat olive oil in a saucepan over medium heat. Add finely chopped onion, minced garlic, and 0.75 teaspoons of salt. Cook until the onion is translucent, stirring, for 3 minutes.

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons
   • White onion: 1 head
   • Garlic: 1 clove
   • Coarse salt:  to taste

2. Thinly slice the zucchini and add to the pan, sauté for 3 minutes.

   Required ingredients:

   • Young zucchini: 700 g

3. Pour in the broth and 1 cup of water, bring to a boil. Reduce the heat, cover partially, and simmer for about 12 minutes until the zucchini is tender. Let it cool slightly.

   Required ingredients:

   • Chicken broth: 1.3 glass

4. Blend the soup until smooth and return it to the saucepan. Add 1 tablespoon of mint, season with salt, and serve garnished with the remaining mint.

   Required ingredients:

   • Crushed mint leaves: 2 tablespoons
   • Coarse salt:  to taste
   • Crushed mint leaves: 2 tablespoons