Mediterranean Minted Zucchini Soup Recipe

Fusion cuisine · 180 calories

Mediterranean Minted Zucchini Soup recipe

About this recipe

Mediterranean Minted Zucchini Soup is a refreshing yet comforting dish that combines the vibrant flavors of fresh mint and garden-fresh zucchini with creamy coconut milk and subtle Mediterranean spices. Designed for busy professionals, this fusion recipe is easy to prepare and perfect for a weeknight dinner or a light lunch. Its velvety texture and aromatic seasoning make it a crowd-pleaser, while adhering to Jain dietary restrictions and being diabetic-friendly. The soup is wholesome, budget-friendly, and ideal for anyone craving a taste of garden-fresh ingredients in a bowl of pure comfort. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 500 g Planet Organic Courgettes 500G
  • - Ktc Coconut Milk 400ml
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 50 G Vandevi Asafoetida 50g
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml
  • 25G Natco Mint
  • 100 G Trs Ground Cumin Jeera Powder
  • 400 g Trs Turmeric Powder 400G
  • - Oregano 100g
  • 100 G Natco Paprika Powder
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder
  • 50G Pepper Black Ground BWFO
  • 500 G Brown & Polson Cornflour
  • 1 Kg Red Onion 1kg
  • 250G Garlic 250g
  • - Potts Vegetable Stock Can
  • - Potts Beef Stock Can

Instructions

  1. 1. Heat olive oil in a medium-sized pot over medium heat. Add asafoetida, cumin powder, turmeric powder, oregano, and paprika, and sauté for 1-2 minutes until aromatic.
  2. 2. Add the chopped zucchini and stir well to coat with the spices. Cook for 3-5 minutes, stirring occasionally, until the zucchini begins to soften.
  3. 3. Mix the cornstarch with coconut milk until smooth, then pour it into the pot along with lemon juice. Stir well to combine.
  4. 4. Reduce heat to low and allow the soup to simmer for 10-12 minutes, stirring occasionally, until the zucchini is fully cooked and tender.
  5. 5. Turn off the heat and blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer to a blender and blend in batches.
  6. 6. Return the soup to the pot (if blended separately) and stir in the chopped mint leaves, salt, and black pepper. Simmer for 2-3 minutes to infuse the mint flavor.
  7. 7. Taste and adjust seasoning if needed. Serve hot garnished with a few extra mint leaves for a fresh touch.