Zucchini with Fresh Mint | Simple Side Dish Recipe
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In a saucepan on low heat, heat the olive oil and add the garlic and chopped shallots. Add the zucchini and broth. Mix well and simmer for 20 minutes in a partially covered pan. Remove the pan from the heat and stir in the mint. In a saucepan on low heat, heat the olive oil and add the garlic and chopped shallots.
Add the zucchini and broth. Mix well and simmer for 20 minutes in a partially covered pan. Remove the pan from the heat and stir in the mint. Ingredients 2 pounds zucchini, sliced 2 cups water Salt (1 1/2 to 2 teaspoons) 3 cups plain low-fat yogurt 3 tablespoons finely chopped mint Freshly ground pepper 2 tablespoons fresh lemon juice 1 garlic clove.
In a large pan saute the onion in olive oil over medium heat until soft. 2. Add garlic and zucchini and sauté quickly, no more than one minute. 3. Sautee some tofu in olive oil and onion salt until crunchy and top the soup with it.
Alternatively, you can add a block of silk tofu to the soup once it’s chilled and blend it at very high speed. This will thicken the soup and give it a creamy texture. Add salt and pepper and garnish with fresh parsley.
Fresh zucchini is one of many ingredients that makes up this hearty soup. Recipe creator somaluna says, “My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. Try out a complex green gazpacho with fresh produce, or a zucchini buttermilk soup for something tangy and different.
Put your hand blender to work on avocado soup, pea soup, or carrot soup. Refreshing Chilled Zucchini Soup is full of fresh flavors and just the ticket for a summer lunch or light supper. Make this soup ahead and store up to 2 days. 11 of 15.
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Chilled Carrot Soup. Creamy zucchini soup with mint and peas is a great way to enjoy the summer zucchini abundance. This soup tastes really amazing, is very aromatic thanks to the addition of fresh mint leaves, peas add sweetness and freshness. It’s finished with a squeeze of lemon juice, that really brightens this soup up. Heat oil in a medium saucepan over medium heat.
Add onion, garlic, and 3/4 teaspoon salt. Cook, stirring often, until onion is translucent, about 2 minutes. Add zucchini; cook, stirring occasionally, until skins turn bright green, about 3 minutes.
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