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
Ingredients
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4
zucchini
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2
shallots, chopped
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1/2
yellow onion, chopped
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4 cups
low sodium chicken or vegetable broth
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1/3 cup
fresh mint leaves
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5 ounces
fresh baby spinach
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1
lemon, juiced
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1/2-1 teaspoons
salt
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1/4 teaspoon
ground black pepper, plus more to serve
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goat cheese or yogurt, to serve
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mint, torn into pieces, to serve
Directions
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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.
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Stir in mint leaves, spinach, lemon, salt and pepper. Purée in blender or with an immersion blender. Adjust lemon, salt and pepper.
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Serve immediately and top with goat cheese or yogurt, pepper and a sprinkling of torn mint. (Great cold too!)
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