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.
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Zucchini Soup with Mint
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Zucchini Soup with Mint
Amount Per Serving
Calories 77
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 73mg
3%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 77 cal, 6g fat (4g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 6g carb, 1g fiber, 73mg sodium
