Zucchini Mint Soup Recipes

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CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT



Chilled Zucchini-Yogurt Soup with Fresh Mint image

This refreshing summer soup is unbelievably easy. You can chill it down quickly in an ice bath (place the bowl with the soup in it into a larger bowl and fill the larger bowl with ice and water). Make sure to strain it for the best texture.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 10

2 pounds zucchini, sliced
2 cups water
Salt (1 1/2 to 2 teaspoons)
3 cups plain low-fat yogurt
3 tablespoons finely chopped mint
Freshly ground pepper
2 tablespoons fresh lemon juice
1 garlic clove, mashed to a paste in a mortar and pestle, or put through a press (optional)
1 small zucchini, sliced paper-thin
4 mint leaves, cut in thin slivers

Steps:

  • Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
  • Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
  • Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
  • Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 782 milligrams, Sugar 13 grams

ZUCCHINI-MINT SOUP



Zucchini-Mint Soup image

You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 medium white onion, finely chopped (about 1 1/4 cups)
1 small garlic clove, crushed with the flat side of a large knife
Coarse salt
3 medium zucchini (about 1 1/2 pounds), thinly sliced crosswise
1 1/4 cups homemade or low-sodium store-bought chicken stock
2 tablespoons thinly sliced mint leaves

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.

ZUCCHINI MINT SOUP



ZUCCHINI MINT SOUP image

Categories     Soup/Stew     Vegetable

Yield 2-4

Number Of Ingredients 10

SIMPLE SOLUTION: The switch of seasons can be tricky. We might be ogling our fall sweaters, but it's 83 degrees out today and the zucchini keeps on coming and coming and coming. It's so easy to rush into the next season before the present one has called it quits-but what about all that zucchini? In the kitchen the trick is to use some of summer's flavors, but in dishes that pay heed to the crisp weather that will soon be taking its place.
Ingredients
2 teaspoons olive oil
4 shallots, or 1 large white onion, peeled and diced
2 cloves garlic, peeled and chopped
3 medium zucchini, roughly diced into cubes
2 cups organic milk (for a vegan version, use water or nut milk)
1 vegetable stock cube
2 handfuls of fresh mint
salt and pepper to taste

Steps:

  • 1. In a large pan saute the onion in olive oil over medium heat until soft. 2. Add garlic and zucchini and sauté quickly, no more than one minute. 3. Add milk and vegetable stock cube and bring to a boil, cover, reduce heat, and let simmer five minutes. 4. Remove from heat, and stir in mint (reserving a few sprigs for garnish). 5. Puree in a blender in batches (remember that hot foods in a blender tend to pop up, so cover tightly). If you like a little texture, leave some of the soup chunky. 6. Season to taste with salt and pepper. 7. Serve in bowls garnished with remaining mint.

GARDEN VEGGIE ZUCCHINI SOUP



Garden Veggie Zucchini Soup image

A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.

Provided by Shannon Dyck

Categories     Zucchini Soup

Time 1h

Yield 10

Number Of Ingredients 12

8 cups chicken stock
4 potatoes, cut into 1-inch cubes
3 zucchini, cut into 1-inch cubes
2 small onions, cut into 1-inch cubes
2 carrots, cut into 1-inch chunks
¾ cup chopped fresh dill
1 ½ tablespoons chopped fresh basil
5 cloves garlic, minced - or more to taste
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 (8 ounce) package shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
  • Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.

Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g

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