Zucchini Mint Soup

• SIMPLE SOLUTION: The switch of seasons can be tricky. We might be ogling our fall sweaters, but it's 83 degrees out today and the zucchini keeps on comingnnd coming and coming. It's so easy to rush into the next season before the present one has called it quits-but what about all that zucchini? In the kitchen the trick is to use some of summer's flavors, but in dishes that pay heed to the crisp weather that will soon be taking its place.
• Ingredients
• 2 teaspoons olive oil
• 4 shallots, or 1 large white onion, peeled and diced
• 2 cloves garlic, peeled and chopped
• 3 medium zucchini, roughly diced into cubes
• 2 cups organic milk (for a vegan version, use water or nut milk)
• 1 vegetable stock cube
• 2 handfuls of fresh mint
• salt and pepper to taste

1. 1. In a large pan saute the onion in olive oil over medium heat until soft.
2. 2. Add garlic and zucchini and saute quickly, no more than one minute.
3. 3. Add milk and vegetable stock cube and bring to a boil, cover, reduce heat, and let simmer five minutes.
4. 4. Remove from heat, and stir in mint (reserving a few sprigs for garnish).
5. 5. Puree in a blender in batches (remember that hot foods in a blender tend to pop up, so cover tightly). If you like a little texture, leave some of the soup chunky.
6. 6. Season to taste with salt and pepper.
7. 7. Serve in bowls garnished with remaining mint.

simple solution, ingredients, olive oil, shallots, garlic, zucchini, milk, vegetable stock cube, mint, salt

Taken from www.epicurious.com/recipes/member/views/zucchini-mint-soup-1244071 (may not work)