Recipe: Zucchini-Mint Soup

I was inspired to create this recipe after spending a weekend with my Aunt Susie, who has a fabulous garden and who so generously let me harvest some zucchini squash and mint from it. The beauty of this recipe is you can substitute any vegetable or herb for the zucchini and mint. Try peas and basil or mushrooms and arugula.


Zucchini-Mint Soup
Makes 4 to 6 servings

• 4 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 pounds zucchini, chopped
• 1 clove garlic, chopped
• 4 cups vegetable broth
• 2 teaspoons kosher or sea salt
• 1 teaspoon ground black pepper
• 1/2 cup mint leaves, chopped
• 1/2 cup heavy cream

1. Heat the oil in a large pot over medium-high heat, add the onions, zucchini, and garlic, and cook until tender, about 15 to 20 minutes. Add the broth, salt, and pepper and bring to a boil.

2. Remove from the heat, add mint and puree soup in a blender (a handheld blender works well too). Stir in heavy cream and serve hot or chill and serve cold.