Zucchini and mint soup

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.