Recipe

Summer Squash Soup With Mint And Pine Nuts Recipe

	Laika / All my dishes 1 year, 4 months ago This is a variation on another very simple zucchini soup that I have posted. The combination of mint and parmesan is really refreshing and the pine nuts give a lovely, delicate flavor. Prep:15m Cook:15m Servings:6	Laika
	easy quick light healthy mediterranean egyptian zucchini

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Ingredients

4 medium sized mixed summer squash or zucchini

2 cups of light-tasting chicken broth

A handful of fresh mint leaves

1/2 cup pine nuts

3 tbs. grated parmesan

salt and pepper to taste

a few drops of extra virgin olive oil

Directions

Quarter the squash vertically and chop into 1/2 inch chunks. Put the squash into a soup pot and pour in the broth. If necessary, add some water so that the squash is just covered with liquid. Bring to a boil and then simmer, covered, until the vegetables are tender.

While the squash is cooking, finely grind the pine nuts with a mortar and pestle.

Add the pine nuts and mint leaves to the pot, along with a good pinch of salt and pepper to taste. Puree the soup with an immersion blender until smooth. Stir in the parmesan, taste for seasoning, and add additional salt if necessary.

Drizzle with a few drops of extra virgin olive oil and serve.

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Comments

elgab89 1 year, 4 months ago said:
This soup is the perfect example of the fact that you do not need a lot of ingredients to make something delicious, just the right ingredients!

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