Zucchini Mint Soup

Serves 2

INGREDIENTS

50g unsalted butter

1 leek (white part only), thinly sliced

1 large potato, peeled and cut into 3 cm pieces 

3 garlic cloves, crushed

1.5 L chicken broth

800 g zucchini, chopped

1 cup firmly packed baby spinach

A bunch of mint leaves

METHOD

Melt the butter in a saucepan with a lid over medium-high heat. Add the leek, potato, and garlic. Cover and cook for 5 minutes, stirring occasionally until leek has softened.

Increase heat to high and add the stock, then cover the pan and bring it to a boil. Let it boil covered for 5 minutes or until the potatoes are almost done. 

Turn down the heat to medium and add the zucchini and cook for another 3 minutes until the zucchini is soft. Add the spinach and mint to the pan and stir until the spinach wilts. 

Use a hand blender to blend the ingredients until smooth.

Divide the soup amongst 2 bowls and garnish with extra mint leaves.

Serve with sliced baguettes and blue cheese or goat cheese. 

Bon appétit! Served on my “La Bohème” soup and pasta plate.