Zucchini pea and mint soup
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This delicious green soup is a great way to include some freshness in the cooler months. If you don’t have any mint on hand, chives or coriander are lovely alternatives.
- 1 brown onion, quartered
- 2 tablespoons olive oil
- 500g zucchini (courgettes), chopped
- 350g fresh or frozen peas
- 2 garlic cloves
- 600g (600ml) vegetable stock (or chicken stock)
- 6–12 mint leaves (optional), plus extra for garnishing
- plain yoghurt or cream, to serve (optional – omit for dairy-free and vegan)
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for about 5 minutes, or until the onion has softened. Add the zucchini and peas and cook, stirring, for a further 2 minutes. Add the stock and bring to the boil, then reduce the heat to low and simmer, covered, for 15 minutes, or until the zucchini is tender.
- Remove the pan from the heat and allow the soup to cool a little before transferring to a food processor (or you can use a stick blender straight into the saucepan). Add the mint (if using) and blend or process until smooth. Return the soup to the pan and stir over medium heat for 3 minutes, or until warmed through. Divide the soup among serving bowls, add a little cream or yoghurt (if using) and some extra mint or chives, to serve.
- Thermomix method: Place the onion into the mixing bowl and chop 3 sec/speed 5. Scrape down the sides of the mixing bowl with the spatula. Add the olive oil and cook 4 min/100°C/Reverse/speed 1.
- Add the zucchini, peas, garlic and stock and cook 15–18 min/100°C/speed 1 or until the zucchini and garlic are tender.
- Add the mint (optional) and blend 45 sec/speed 8, increasing speed gradually from 1 to 8, until the mixture is smooth.
- Divide the soup among serving bowls, add a little yoghurt or cream (optional) and some extra mint to serve, shredded if you prefer.
Baby’s serve: For a younger baby, stir through a little rice cereal or some cooked quinoa or couscous to soften the flavour and thicken the soup. You may also like to stir through a little yoghurt. An older baby may like to eat as per a younger baby or with toast fingers for dipping.
Toddler’s serve: Serve as is, with toast fingers for dipping and a short-handled spoon. As with baby’s serve, you may like to stir through some cooked quinoa or couscous to thicken.