Zucchini, Leek & Mint Soup

When life gives you zucchinis, make zucchini soup! Frying the zucchini first adds a depth of flavour (because there’s nothing worse than bland and watery zuckes). Finished with plenty lemon zest for a little lift and a (teeny tiny) touch of cream, which adds silkiness rather than any kind of ‘heaviness’. Serve it with some toasted sourdough and grated pecorino – perfection.

Lunch

Dinner

Quick Sticks

Serves 4-6

Prep Time 10 Mins

Cook Time 40 Mins

Method

1
Fill a large pot with water and bring to the boil. Fill a large bowl with ice water and set aside. Once the water is boiling, add the mint leaves. Cover and let cook for 1 minute. Remove the mint using a slotted spoon and immediately plunging into the ice water. Allow to cool for 5 minutes before draining and setting aside. Reserve the pot of boiling water.
2
Season the same water generously with salt and add the potatoes. Cover and allow to simmer until they are soft and tender. Drain the potatoes and set aside.
3
Heat 50ml of olive oil in large frypan. Once the oil is hot, add the zucchini and fry on both sides until golden brown. Transfer zucchini to a plate lined with paper towel, allowing any excess oil to drain.
4
Heat the remaining olive oil in a large pot. Add the leeks and onions, sautéing over a medium heat until they begin to soften. Next add the thyme, butter and season well with salt and pepper. Deglaze the pot with the white wine vinegar, cooking for a minute or so. Add the potatoes, zucchini, chicken stock and water and bring up to a low simmer for 30 minutes.
5
Turn off the heat and add the garlic and blanched mint. Using a stick blender, blend the soup until it is smooth. Add the cream, lemon zest, juice and season with salt and pepper to taste. Blend again briefly until everything is creamy.
6
Serve amongst bowls with plenty grated pecorino, fresh mint and toasted sourdough.