Zucchini Soup with Fresh Mint in a Can Recipe
Heat treatment time
2 cloves of garlic
50cl of vegetable stock
10 fresh mint leaves
3 tablespoons of olive oil
salt and pepper
Number of servingsSeveral
- Clean and dice the zucchini. Peel and chop the garlic and shallots. Clean the mint.
- In a saucepan, melt the garlic and shallots with the olive oil, then add the zucchini and 50 cl of vegetable stock. Simmer the zucchini soup for 20 minutes, stirring regularly. At the end of cooking, add the mint.
- Season with salt and pepper. Blend your soup until you have the texture you like.
- Fill the Le Parfait Super Jars to within 2cm of the rim. Close and proceed immediately to the heat treatment, 2 hours at 100°C.
Tip: place your zucchini soup in the refrigerator for at least 1 hour before eating it cold.