scallopini soup with garlic and mint

Also known less romantically as patty pan and custard squash, scallopini is a good source of magnesium and of vitamins A and C. Here it plays a starring role in a beautifully flavoured, nourishing, creamy soup. It’s quick and very easy to make, ready in 30 minutes.

750 g scallopini, chopped into chunks
1 onion, chopped
4 plump cloves garlic, finely chopped
2 tbsp chopped fresh mint
1/2 tsp sea salt
1 litre vegetable stock
2 tbsp extra virgin olive oil

View the full recipe at The Circus Gardener’s Kitchen →