Zucchini and Mint Soup

Ever since I got a hand blender, I’ve been experimenting with making soups – something I’d never even done before a month ago. I don’t even like soups that much, but for some reason I really enjoy making them. Anyway, this one turned out to be really delicious, and all my housemates loved it.

Zucchini and Mint Soup
Ingredients (serves 4)

  • 1 small white onions, chopped
  • 1 small red onion, chopped
  • 3 cloves of garlic
  • 1 hot chili pepper
  • 2 courgettes, chopped small
  • 10 basil leaves
  • 10 mint leaves
  • 750ml vegetable stock
  • olive oil
  • 1 tbsp margarine
  • salt
  • pepper
  • 4 tbsp oat cream (or other alternative)
  • croutons

Preparation (1 hour)

Drizzle some olive oil on a saucepan on high heat, then add the margarine. Wait for it to be almost completely melted, then add the onions. Let them cook for about 4 minutes, then add the chili pepper and the garlic. Turn down the heat to medium high, then wait 5 minutes. Add the courgette and the basil, stir everything together and leave to cook for about 20 minutes. Add the mint, lots of salt, and pepper, stir, and leave for another 2 minutes. Add about 500ml of vegetable stock. Let it cook for another 20 minutes, then add the rest of the stock. Leave it to cook for another 10 minutes, or until it starts looking somewhat thick. Now use the hand blender to blend everything together until nice and creamy smooth. Finally, add the cream, and set aside. Ideally, leave it to cool for a few hours until it’s room temperature – but if you’re too impatient (like me!) it’ll be great to eat even right away. If you feel inspired, you can make some croutons while you wait, which I always find greatly improve a soup).