Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (or more, to taste)
  • 2 pounds (900g) zucchini, roughly chopped
  • 4 cups (950 ml) vegetable broth (low sodium preferred)
  • 1/2 cup (120 ml) heavy cream (optional, for richer flavour)
  • 1/4 cup (a handful) fresh basil leaves, chopped
  • 1/4 cup (a handful) fresh mint leaves, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes and cook for 1 minute more, until fragrant.
  2. Add zucchini to the pot and cook for 5 minutes, stirring occasionally, until slightly softened.
  3. Pour in vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, or until zucchini is very tender.
  4. Remove from heat and carefully blend the soup using an immersion blender until smooth. If using a regular blender, blend in batches, being very careful when blending hot liquids.
  5. Stir in heavy cream (if using), basil, and mint. Season with salt and pepper to taste.
  6. Serve hot or cold, garnished as desired.