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Zucchini and Mint Soup

Zucchini and Mint Soup

School has started but someone forgot to tell that to the zucchini, which keep piling up at the farmers’ market oblivious to the first orange and yellow leaves of autumn. Why not reward that earnest and eager little squash with one last summer fling while it’s still in its prime? This quick zucchini and mint soup combines the best that summer has to offer in a light but cozy soup, perfect for saying hello to the fall.

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

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.

Read more: Food, All recipes, Soups & Salads,

By Melissa Breyer, Producer, Care2 Green Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

8 comments

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6:35PM PDT on Sep 13, 2012

I'm not to sure about the mint part of it but it does sound very good and intriguing. Thanks.

6:04PM PDT on Sep 13, 2012

Thanks

5:28PM PDT on Sep 13, 2012

Thanks for the great recipe.

2:02PM PDT on Jun 18, 2010

How is it related to divorce?

2:55AM PST on Dec 30, 2009

Sounds good. When, my younger sisters; in younger days, reviewed my inspired recipe attempts as being GOOP, one which was very tasty.
I am going to try making your recipe and serving it on curried rice or tri-color vegetable pasta.

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8:03PM PDT on Sep 9, 2007

A hint of citrusfrom lemon peel of line makes the flavor sparkle, But it easy to over do it so use less than you think you need. Absolutely fab soup hot or cold.

1:52PM PDT on Sep 9, 2007

Thanks for the recipes..this one sounds delicious, the touch of mint will make it a whole different story!

8:00AM PDT on Sep 7, 2007

Looks yummie... I'll try this. Thanks for the tip. Could I use Marmite instead of vegetable stock cube? I guess so...

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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