Courgette And Mint Soup Recipes

CHILLED MINTY COURGETTE SOUP

Steps:

• Heat the oil in a large saucepan, add the onion and cook gently for about 2-3 minutes until softened. Now add the courgettes and dried mint, and stir well to mix with the onion. Cover and cook over a gentle heat for about 10 minutes until the courgettes are softened but not coloured.
• Pour in the stock and bring to the boil, then lower the heat to a gentle simmer. Strip the mint leaves off the stalks and drop them into the pan, then cover the pan and continue simmering gently for 20 minutes or until the courgettes are very tender. Remove from the heat and let the bubbles subside before blitzing in a food processor or blender until smooth (if you like a really smooth soup, simply pour it through a sieve after blitzing). Pour into a bowl and leave to cool, then cover and chill for at least 4 hours (or overnight).
• To serve, taste and season with salt and pepper. Serve in chilled soup plates with a spoonful of cream drizzled in the middle.

ZUCCHINI-MINT SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion, garlic, and 3/4 teaspoon salt. Cook, stirring often, until onion is translucent, about 2 minutes. Add zucchini; cook, stirring occasionally, until skins turn bright green, about 3 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until zucchini is tender, about 12 minutes. Let cool slightly.
• Puree zucchini mixture in a food processor. Return to pan. Stir in 1 tablespoon mint. Season with salt, if desired. Sprinkle with remaining tablespoon mint. Serve immediately. Keep warm on stove over medium-low heat, if necessary.

15-MINUTE SUMMER SOUP

Steps:

• Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.
• Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.

COURGETTE AND MINT SOUP

Steps:

• Heat a saucepan until hot then add the oil and diced onion. Sauté for 2 3 minutes until softened. Add the ginger and cook for a further 2 minutes.
• Dice the zucchini into 1/4in squares. Add to the onions and stir-fry for 2 minutes.
• Add the stock and bring to the boil. Reduce the heat and simmer for 4 5 minutes until the zucchini are just tender.
• Remove from the heat and ladle two-thirds into a blender. Add the mint and blend until totally smooth.
• Return to the saucepan with the remaining soup. Return to the heat, stirring thoroughly to combine, for a few minutes until hot. Season with salt and pepper to taste.