Author Notes: This is a very quick and easy soup that is also oil free. It’s great warm, but don’t be afraid to try it cold on a hot summer day. Check out the original at: http://thecleangourmet.com/2013/08/20/zucchini-soup-vellutata-di-zucchini/ —Amelia Lundy
yellow onion, chopped
cups low sodium chicken or vegetable broth
cup fresh mint leaves
ounces fresh baby spinach
teaspoon ground black pepper, plus more to serve
goat cheese or yogurt, to serve
mint, torn into pieces, to serve
- Throw zucchini, shallots, onion and broth into a pot and bring to a boil. Once boiled, turn heat to medium-low and simmer until vegetables are soft.
- Stir in mint leaves, spinach, lemon, salt and pepper. Purée in blender or with an immersion blender. Adjust lemon, salt and pepper.
- Serve immediately and top with goat cheese or yogurt, pepper and a sprinkling of torn mint. (Great cold too!)