World Flavors Cookbook

Kolokythosoupa

Greek zucchini and potato soup — blended smooth with olive oil and topped with crumbled feta and fresh mint.

Cuisine: Greece

Ingredients

• 600g zucchini, sliced
• 2 medium potatoes, diced
• 1 onion, diced
• 1L vegetable broth
• 3 tbsp olive oil
• 50g feta, crumbled
• Fresh mint to serve
• Salt and white pepper

Instructions

1. Sauté onion in olive oil until soft.
2. Add zucchini and potatoes. Cook 5 minutes.
3. Add broth. Simmer 20 minutes until very tender.
4. Blend until smooth.
5. Season. Drizzle with olive oil.
6. Serve topped with crumbled feta and fresh mint.