Ingredients

• 800 g zucchini
• 1 piece onion
• 30 g fresh mint leaves
• 800 ml vegetable broth
• 3 tbsp butter
• 100 ml yogurt
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Prepare vegetables

   Wash and trim the zucchini, then cut into 2cm cubes. Finely dice the onion into small pieces. Rinse the mint leaves and pat them dry with paper towels. Keep the mint leaves whole for now. Do not peel the zucchini as the skin adds color and nutrients.

2. Sauté onion base

   Heat the butter in a large pot over medium heat for 1-2 minutes until melted and foaming. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until the onion becomes translucent and soft. Do not let the onion brown or caramelize as this will change the soup's delicate flavor.

3. Cook zucchini

   Add the cubed zucchini to the pot and stir to coat with the butter and onion. Cook over medium heat for 8-10 minutes, stirring occasionally, until the zucchini pieces are tender and can be easily pierced with a fork. Do not cook at high heat as the zucchini will break down too quickly and become mushy.

4. Add liquid

   Pour in the vegetable broth and bring to a boil over high heat for 2-3 minutes. Reduce heat to low and let it simmer for 15-20 minutes until all vegetables are completely soft and falling apart. The mixture should smell aromatic and the zucchini should be breaking down naturally. Do not cover the pot as this will make the soup too watery.

5. Add mint

   Add the fresh mint leaves to the pot and cook for 2-3 minutes over low heat, just long enough for the mint to wilt and release its oils. The soup should smell distinctly minty. Do not cook the mint longer as it will lose its bright flavor and color.

6. Blend soup

   Remove the pot from heat and use an immersion blender to puree the soup for 3-4 minutes until completely smooth and silky. The soup should have no lumps and a beautiful pale green color. Do not over-blend as this can make the soup gluey.

7. Final seasoning

   Stir in the yogurt, salt, and black pepper over low heat for 1-2 minutes until well combined. Taste and adjust seasoning as needed. The soup should taste bright and herbaceous with a creamy finish. Do not boil after adding yogurt as it will curdle.

8. Serve

   Ladle the soup into bowls and drizzle with olive oil. Serve immediately while hot, or chill in the refrigerator for 2-3 hours to serve cold. Garnish with extra mint leaves if desired. Do not reheat the soup at high temperature as it may separate.

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