Zucchini, Spinach and Mint Soup with Goat's Cheese Croutes

Serves 4

2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
350g floury potatoes, peeled and finely diced
4 cups chicken or veg stock
1 large tomato, seeds scooped out and diced
500g zucchini, grated
100g shredded spinach
1/4 cup chopped mint
1 lemon
creme fraiche
4 slices country style bread, grilled or toasted
soft goats cheese

Heat the oil in a large saucepan and add the onion, garlic, potatoes and 1/2 cup of stock. Season with salt and pepper, cover and cook until soft but not coloured. Add the remaining stock and the tomato and cook for 15mins before adding the zucchini. Simmer for another 5 mins. Add the spinach and stir to wilt.

Ladle half the soup into a food processor, add all the mint and puree. Return to the saucean and stir. Reheat if necessary and serve in warm bowls. Garnish with a spoonful of creme fraiche. Spread warm grilled bread with goats cheese and a drizzle of olive oil and serve alongside.

Recipe from Dish Magazine (April-May 08)


(Sorry I haven't been keeping up with the cooking. I'm planning a catch up session once I'm back from Whangerei and Christchurch.)