Use up your Spring veggies with this herby and delicious
ZUCCHINI, FENNEL, MINT + BASIL SOUP
Serves 4
(or extra portions perfect to freeze for a rainy day)
Ingredients
2 tablespoons extra-virgin olive oil
1 small or medium fennel bulb, trimmed, thickly sliced
1 medium onion, finely sliced
1 or 2 garlic cloves, finely chopped
450g (about 3 medium) zucchinis, thickly sliced
2 handfuls basil
2 handfuls mint
4 cups (1L) vegetarian or chicken bone broth, or store-bought stock
1 ½ tablespoons freshly squeezed lemon juice, plus zest to serve
Sea salt and freshly ground black pepper, to taste
Extra-virgin olive oil, to serve
Dried chilli flakes, to serve
Method
1. Heat the oil in a medium saucepan over a medium heat. Cook the fennel, onion and garlic until softened, about 3 minutes. Add the zucchini, basil and mint
2. Pour in the broth and bring to the boil over a medium heat. Reduce to a gentle simmer. Cook for 5 minutes, or until the vegetables are tender
3. Add the lemon juice and season with salt and pepper. Using a high-speed or hand-held blender, blend the soup until smooth
4. Serve topped with a drizzle of extra-virgin olive oil, a sprinkle of lemon zest and some chilli flakes
Original recipe by The Beauty Chef can be found here
