Zucchini Flower Soup
Ingredients
- 2 bunches asparagus, ends trimmed, tips reserves, stems chopped
- 2 Tbsp olive oil
- 1 bunch spring onions, end trimmed and sliced
- 2 garlic cloves, crushed
- 1kg green zucchini, roughly chopped
- 2L vegetable stock
- 8 zucchini flowers, stalks thinly sliced, flowers torn and reserved
- ½ bunch mint, leaves picked
- Juice of ½ a lemon
- 1/3 cup yoghurt
- Thinly sliced long red chilli
To serve
- Goats cheese on toast
Method
1. Heat 1 ½ Tbsp oil in a large pot with a lid over medium heat.
2. Add spring onion and garlic, and gently fry, stirring occasionally for 5-10 minutes until soft.
3. Add asparagus stalks, zucchini and stock, then increase heat to high. Bring to the boil, then reduce to a simmer and cook, covered, for 20 minutes or until very tender.
4. Remove from the heat and blend until smooth. Season, then return pan to low heat.
5. Stir in the asparagus tips and torn zucchini flowers. Increase heat to high and bring to the boil.
6. Reduce heat to medium and simmer for 2 minutes or until tips have softened.
7. Heat the remaining olive oil in a small frypan over high heat. Add the sliced zucchini flower stalks and cook, stirring occasionally, for 5 minutes or until slightly tender and golden. Remove from heat and stir through the mint leaves and lemon juice.
8. Divide the soup among serving bowls. Top with a dollop of Greek yoghurt, fried zucchini stalk mixture and chilli. Season with cracked pepper.
9. Serve with goats cheese on toast.