Zucchini Cream Soup with Greek Yogurt and Mint
4 servings
30 minutes
Zucchini cream soup with Greek yogurt and mint is a true embodiment of the lightness and freshness of Greek cuisine. The delicate texture and rich flavor of zucchini and potatoes harmoniously blend with refreshing notes of mint and the creamy softness of Greek yogurt. This soup is not only nutritious but also incredibly pleasant for a summer lunch or light dinner. Greeks appreciate it for its simplicity in preparation and balanced flavors. It is served with crispy pita, which perfectly complements the creamy consistency. Thanks to the combination of fresh vegetables and aromatic herbs, the soup is healthy and light, providing a sense of freshness and sophistication typical of Mediterranean cuisine.
1
In a pot, mix flour with a small amount of broth to a paste, then pour in the remaining broth.
- Cornmeal: 1 teaspoon
- Vegetable broth: 1.5 l
2
Add peeled and diced potatoes, finely chopped onion, and minced garlic. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
- Potato: 2 pieces
- Onion: 1 head
- Garlic: 2 cloves
3
Add grated zucchini and cook for another 5-8 minutes. Remove from heat and add mint leaves. Blend with a hand blender until smooth.
- Courgette: 4 pieces
- Fresh mint: 40 g
4
Add salt and pepper, and mix in yogurt. Pour into small bowls and serve with sliced pita.
- Greek yoghurt: 200 g
- Pita bread: to taste
