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Food, Food, Food

Zucchini and mint soup

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Preparation:  10 mins  Cook: 20 mins
​Serves 4

INGREDIENTS
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 small red chilli, finely chopped, plus extra thinly sliced to serve
  • 1 kg small zucchini (about 10), diced
  • 700 ml hot chicken stock
  • ½ cup (loosely packed) mint
  • To serve:  Greek-style yoghurt, lemon wedges and grilled flatbread extra-virgin olive oil
  • Heat olive oil in a large saucepan over medium heat. Add onion, garlic and chilli and stir occasionally until tender (5-6 minutes).
  • Add zucchini and stir occasionally until bright green (4-5 minutes), add hot stock, increase heat to high and bring to the boil.
  • Reduce heat to medium, simmer until zucchini is just tender (4-5 minutes), process with a hand-held blender until smooth and season to taste.
  • Divide soup among bowls, top with mint, yoghurt and chilli, drizzle with extra-virgin olive oil and serve hot with lemon wedges and grilled flatbread.


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  • IN THIS ISSUE
    • Suleiman
    • How did the turkey get its name?
    • The Fez Feature
    • The mystical dervish.
    • Let's talk Turkey
    • Schliemann and Troy
    • Turkish fauna
    • In your corner
    • Wade in the water
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Things to do
    • BOOKENDS
    • GARDENING
  • CONTACT US
    • SUPPORT SERVICES