Serves 8 / Serving size: 1 cup
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 8 cups water
- 1.5 pounds zucchini, sliced
- 1.5 cup fresh mint leaves, plus more for garnish
- 1 lemon, squeezed to juice
- 1/4 teaspoon Atlantic sea salt
- 1/4 teaspoon ground black pepper
In a large pot, heat oil over medium-high heat. Add onion and garlic and sauté for 3 minutes, until brown. Add the zucchini slices, salt, and pepper and sauté for 3 minutes until very light brown. Add water and increase heat to high, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Mix in mint and lemon juice, then transfer to a food processor, or use an immersion blender, and puree until smooth. Return soup to pot, and heat gently. Add salt and pepper to taste, and garnish with mint leaves before serving.
This zucchini and mint soup recipe is from Roni Polak, MD, Track Director of the Culinary Health Education Fundamentals (CHEF) Coaching Program at the Institute of Lifestyle Medicine at the Spaulding Rehabilitation Hospital in Boston. He is also a Research Associate for the Department of Physical Medicine and Rehabilitation at Harvard Medical School. Follow Dr. Polak at: