This is a perfect appetizer—the last spoonful leaves you wanting more. Adding the herbs at the end protects enzymes and phytonutrients, and intensifies the soup’s flavor. For variation, substitute ¼ cup packed fresh basil for the mint and chives.
Recipe Ingredient Details:
3 tablespoons extra-virgin olive oil
1 medium onion, diced
3-4 medium zucchini, diced (about 4 cups)
4 cloves garlic, minced
4 cups water
2 vegetable bouillon cubes
3 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh mint
¼ teaspoon freshly ground black pepper, or to taste
Place olive oil in a medium pot over medium-high heat. Add onion and cook, stirring often, until it begins to soften. Add zucchini and garlic; continue stirring until vegetables soften. Add water and bouillon cubes; stir well. When mixture comes to a boil, reduce heat to maintain a steady simmer and continue cooking for about 10 minutes, or until vegetables are tender.
Transfer to a blender and add 3 tablespoons chives and the mint. Process until smooth. Return to pot, add pepper, and reheat. Taste and adjust seasoning. Serve immediately, sprinkled with chives.
Recipe Additional Notes:
PER SERVING: 77 cal, 6g fat (4g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 6g carb, 1g fiber, 73mg sodium
Thu, 2013-03-28 19:18