Mint and Zucchini Soup - alive magazine
This soup makes good use of two ingredients that abound in the garden during summer: zucchini and mint. Marrying the two in this refreshing soup makes for a…
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Cooking tools:
- Immersion blender
- Microplane
- Pepper mill
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 Tbsp (30 mL) coconut oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp (2 mL) kosher salt
- 3 garlic cloves, peeled and finely sliced
- 6 medium zucchini, trimmed and chopped
- 3 cups (750 mL) unsalted vegetable stock
- 2/3 cup (160 mL) plain yogurt or plain nondairy yogurt, plus extra for garnish
- 1/3 cup (80 mL) packed fresh mint leaves, plus extra for garnish
- 1 lemon, finely zested, for garnish
- Freshly ground black pepper, for garnish
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