The blog is back. Another year, another attempt at adding value to the blogosphere on a regular basis. Wish me luck! : )
Today, I wanted to celebrate the abundance of spearmint vines wintering in a pot inside my house. I also needed to do something with two zucchini’s that were starting to wave goodbye in their own withering way.
Mint and zucchini…and onion? Hmmm. Wasn’t sure this was going to work, but it did. It was quick, easy and the first bowl of the batch (pictured) was delicious!
Zucchini Mint Soup
One sweet onion
Chop and boil in half a pot of water. Add about 10 chopped mint leaves. Simmer for about 1/2 hour.
Allow to cool. Then liquefy in food processor.
Add about a tablespoon of olive oil, salt and the juice of half a lemon.
To eat: Heat, then add a dollop of goat cheese and the top of a mint sprig.
Other ideas: Add some Asian garlic sauce on top; add a dollop of sour cream or plain Greek yogurt.
What else would you suggest? What’s your favorite soup recipe of the year so far? Hope the year remains safe, warm and yummy!