Zucchini soup with mint
This gentle zucchini soup with mint feels light but stays satisfying thanks to the vegetable broth and olive oil. Lemon adds freshness, and the short cooking time helps keep the soft green flavor clean. It works well both warm and thoroughly chilled.
Heat olive oil (28 g) in a heavy-bottomed pot. Add onion (70 g) and garlic (12 g) and cook for 2-3 minutes over medium heat until the onion softens and turns translucent.
Slice zucchini (500 g) thinly, add it to the pot and season lightly. Cook for another 3 minutes, stirring, so the zucchini starts to soften without browning.
Pour in prepared vegetable broth (500 g), add mint (5 g) and a few strips of zest taken from lemon (30 g). Bring to a boil and cook for 3-4 minutes until the zucchini becomes fully tender.
Remove the large mint leaves and zest strips, then blend the soup until smooth. Season with lemon juice (30 g), salt (3 g) and black pepper (1 g), strain if needed and serve right away or chill thoroughly before serving.
Add the lemon juice gradually if you want a brighter finish. It is easiest to balance the freshness after blending.
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