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.
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.