Minted Zucchini Soup

1. 1

   Throw zucchini, shallots, onion and broth into a pot and bring to a boil. Once boiled, turn heat to medium-low and simmer until vegetables are soft.

2. 2

   Stir in mint leaves, spinach, lemon, salt and pepper. Puree in blender or with an immersion blender. Adjust lemon, salt and pepper.

3. 3

   Serve immediately and top with goat cheese or yogurt, pepper and a sprinkling of torn mint. (Great cold too!)

* Per serving · 4 servings · Values may vary.

No additional tips available.