Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
350 grams floury potatoes, peeled and finely diced
4 cups chicken or vegetable stock
1 large tomato, seeds scooped out and diced
500 grams zucchini, grated
100 grams shredded spinach
¼ cup chopped mint
To finish
1 lemon
sea salt and freshly ground pepper
crème fraîche
4 slices country-style bread, grilled or toasted
soft goat’s cheese or feta
METHOD
Heat the oil in a large saucepan and add the onion, garlic, potatoes and ½ cup of the stock. Season with salt and freshly ground pepper, cover and cook until soft but not coloured. Add the remaining stock and the tomato and cook for 15 minutes before adding the zucchini. Simmer for another 5 minutes. Add the spinach and stir to wilt, about 1 minute. Adding the spinach at the last minute means the soup will maintain a lovely green colour.
Ladle half the soup into a food processor; add all the mint and purée. Return to the saucepan, stirring to combine. This gives the soup a rough texture but it can all be puréed if desired. Stir in lemon juice and season.
To serve: Gently heat the soup if necessary and pour into warm bowls. Garnish with a spoonful of crème fraîche. Spread warm grilled bread with goat’s cheese, a drizzle of olive oil and a grind of pepper. Serve alongside.
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