Ingredients

1 onion, diced
1 clove garlic, minced
300g zucchini, chopped
1 cup low sodium vegetable stock
Pinch black pepper
Handful fresh mint leaves
1 cup crumbled low fat feta
1 tablespoon olive oil

Method

Step 1 Over medium heat, sauté onion in olive oil for about 2 minutes in a large pot.
Step 2 Add zucchini, garlic, stock and pepper and bring to the boil. Reduce to a simmer and cook for 10 minutes. Remove from heat.
Step 3 Add the mint and feta. Puree with a stick blender until smooth, or desired consistency.
Step 4 Divide into serving bowls and serve topped with pepper.

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