Zucchini, Mint & Feta Soup

zucchinimintfetasoup

This is a great soup which just seems to capture the essence of all that is Mediterranean. I discovered a large tub of feta in brine in my fridge today. I can roughly pinpoint it has been there for over 5 months… I cautiously opened it, with my head well back to avoid any cheese rush – but to my surprise it was completely fine. A shrug of the shoulders later and this little delight was on the table for a winter’s day lunch. Tasty, healthy and really simple.

INGREDIENTS:
4 tablespoons olive oil
1 small onion (finely chopped)
1 stick celery (finely chopped)
2 cloves garlic (very finely chopped)
1/2 cup fresh mint (chopped)
700g zucchini (coarsely grated)
2 litres hot chicken (or vegetable) stock
1 1/2 cups feta cheese (crumbled)
salt & pepper

DIRECTIONS:
Heat the oil in a large saucepan until just hot over a moderate heat. Add the onion, celery, garlic and mint and fry gently for 4-5 minutes until soft and golden. Add the grated zucchini and turn up the heat. Let this cook for 5-6 minutes before adding the stock. Bring this to a boil, reduce the heat slightly and simmer for 10 minutes. Remove from the heat, add the feta and using a stick blender, blend the soup into a creamy consistency, until all the cheese has been incorporated.

Season generously with pepper and a only a little salt if necessary (the feta is salty so it may not need any)

SERVING:
Serve hot, drizzled with a little extra virgin olive oil and a grind of black pepper. It’s also really nice with a segment of lemon squeezed over just before eating.

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