Creamy Zucchini Soup with Greek Yogurt and Mint
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Creamy zucchini soup with Greek yogurt and mint
Ingredients
- Corn Flour for Polenta - 1 teaspoon
- Salad Potatoes - 2 pieces
- Chicken Broth - 1 qt
- Onion - 1 head
- Garlic - 2 cloves
- Courgette - 4 pieces
- Fresh Mint - 1.4 oz
- Pide bread - to taste
- Natural Yogurt - 7.1 oz
Step by Step guide
Step 1
In a pot, mix the flour with a small amount of broth until it forms a paste, then pour in the remaining broth.
Step 2
Add the peeled and diced potatoes, finely chopped onion, and minced garlic. Bring to a boil, reduce the heat, and simmer uncovered for 15 minutes.
Step 3
Add the grated zucchini and cook for another 5-8 minutes. Remove from heat and add the mint leaves. Blend with an immersion blender until smooth.
Step 4
Season with salt and pepper, and add the yogurt. Pour into small bowls and serve with sliced pita.
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