Serves: 4-6
INGREDIENTS
1 kilogram zucchini
3 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, crushed
pinch of chilli flakes
4 cups chicken stock
3 tablespoons each chopped flat-leaf parsley and mint
sea salt and freshly ground pepper
To finish
cream
METHOD
Halve the zucchini lengthwise and cut into 2 cm pieces.
Heat the olive oil in a large saucepan and add the onion, garlic, chilli flakes and a good pinch of salt. Cover and cook for 15 minutes or until the onion is very tender. Add the zucchini, season and cover. Cook over a medium heat for a further 15 minutes, stirring to prevent it catching on the base of the pan.
Add the stock and simmer uncovered for 10 minutes.
Put half the soup and the herbs in a food processor and blend until smooth. Return to the saucepan and reheat if necessary.
To serve: Ladle the soup into warm bowls and drizzle with a little cream.
Menu: Serve this with Poached Chicken with Braised Leeks and Mustard Vinaigrette for main, with Green Bean, Broccolini and Asparagus Salad on the side, and Apple, Rum and Raisin Cake to finish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Eggplant and Zucchini Salad with Coriander and Yoghurt Dressing]()
RecipeEggplant and Zucchini Salad with Coriander and Yoghurt Dressing
Article by Claire Aldous![Pumpkin, Ginger and Coriander Soup]()
RecipePumpkin, Ginger and Coriander Soup
Article by Claire Aldous![Summer Minestrone with Garlic Prawns]()
RecipeSummer Minestrone with Garlic Prawns
Article by Claire Aldous![Zucchini, Spinach and Mint Soup with Goats Cheese Croutes]()
RecipeZucchini, Spinach and Mint Soup with Goats Cheese Croutes
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.