in Soup Recipes

Zucchini soup with almonds and mint

updated

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Ingredients for 4 servings:

  • 1 onion(s), coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1 chili pepper(s), coarsely chopped
  • some olive oil
  • 5 large zucchini, in pieces
  • 1 ½ liters vegetable broth
  • salt and pepper
  • Sugar
  • 200 g almond sticks
  • 2 handfuls of mint

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

This soup is quick to prepare, very light and full of flavor!

Sauté the onion, garlic, and chili in olive oil. Add the zucchini pieces and fry for about 5 minutes. Then add the hot stock and simmer over low heat until the zucchini is tender. Meanwhile, toast the almonds in a pan until golden brown and finely chop the mint leaves. Remove the pan from the heat and puree the zucchini with a hand blender or in a food processor. Add the almonds at the end and blend briefly to keep them a bit coarser. Add the mint and season with salt, pepper, and sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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