This simple summer soup uses ingredients you might find in abundance in your garden, or at your local farmers market. Be sure not to skip the yogurt - it really brings out the flavors.
Prep time: 10m | Cook time: 30m | Total time: 40m | Serves 6
2 T. olive oil
1 large onion, diced
2 cloves garlic, minced
1-2 zucchinis (~ 2 c.), peeled and chopped
6-8 c. vegetable broth (use more for a thinner soup; less for a thick soup)
1-1/2 lbs. chard, stems removed and roughly chopped
1 c. packed mint leaves
2 t. lemon juice
1 t. salt
Plain yogurt (unsweetened coconut or dairy)
Optional: Toasted slivered almonds and mint leaves for garnish
In a large pot, heat olive oil over medium heat and saute onion until it is soft and beginning to brown (about 6-8 minutes). Add garlic and cook 1 minute more. Then, add zucchini and vegetable broth, raise heat to high and bring the contents of the pot to a boil. Cover pot, turn heat to medium-low and simmer another 6-8 minutes, until zucchini is fork-tender.
Add the chard in batches, stirring well to wilt the leaves in the hot broth. Once all chard has been added and is submerged in broth, cook for two minutes longer, then add the mint and stir it in well. Turn off the burner, and use an immersion blender to puree the soup (or carefully transfer to a blender in batches and puree). Add lemon juice and salt, then return to a very low flame until serving. Just prior to serving, taste and adjust lemon juice/salt if needed.
Serve in bowls with a generous dollop of yogurt, and mint leaves/almonds if you choose to use them.