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Zucchini & Sweet Potato Soup with Mint & Pistachios

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I have been on a soup kick, which is pretty easy for me because I love soup. Mostly creamy soups but I don’t feel that guilty about it, because I almost never use actual cream. I use a potato for creaminess. Oh, and a big blender.

This soup came about because I had four zucchinis that I needed to use. I grabbed a sweet potato to add to the fun and some mint from out front, for I love the combination of zucchini and mint. Going with the green theme, I tossed in a handful of pistachios and ended up with a great, filling and healthy soup.

And it’s even better the next day!

Zucchini & Sweet Potato Soup with Mint & Pistachios
3 cups chicken broth or water
4 small/medium zucchinis (about 5-6 inches long), halved and diced
1 medium white onion, diced
3 large cloves of garlic, minced
2 tbsp olive oil
1/4 tsp dried thyme
1 small sweet potato, peeled and diced into about 1-inch cubes
1 tsp salt
1/4 tsp pepper
1 tbsp lemon juice
1-2 tbsp mint leaves
1/8 cup dry roasted pistachios, shelled (about 20-22 pistachios)

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Add the olive oil to a soup pot over medium heat and toss in the onion, garlic and zucchini. Let cook about 10 minutes until soft and a little brown. Add the thyme and the broth and bring to a boil. Add the sweet potato and simmer about 15 more minutes or until the sweet potato is tender.

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Blend in batches adding the mint and pistachios to one of the blending sessions. Add the mint to your taste. I probably added about one and a half atblespoons worth of leaves. The pistachios and mint both make for very pretty specks in the soup.

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Return to the pot and stir in the lemon juice. Add salt and pepper to taste. Garnish with mint leaves and enjoy. I dare say this soup would even work chilled, in the Summer.

Next week: Another soup! Delicata squash, sweet potato and sage to be exact. Yep, it’s the start of the Thanksgiving trial and error, test recipe cook off. Yipee!

2 comments to Zucchini & Sweet Potato Soup with Mint & Pistachios

  • Hi Michelle. Just letting you know that I’m including your soup recipe today for South Beach Recipes of the Week, where I spotlight South Beach friendly recipes I find on other food blogs. It includes your photograph (with a photo credit for you, of course) and a link to the recipe. I think a lot of people will love this recipe.

  • Jodi

    Hi Michelle,

    I just made this soup but used basil instead of mint and used quite alot. I didn’t have pistachio’s but this soup was out of this world. I love to cook and went on line to get zucchini recipes as I have so much zucchini in my garden I don’t know what to do with it! I wasn’t aware of you and am so glad that I found you!

    Jodi

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