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Patty Pan Squash Mint Soup with Orange and Hyacinth

Green Patty Pan Squash Mint Soup with Orange and Hyacinth and Green Capsicum plus a dash of cumin and pepper to spice it up. Delicious, refreshing, easy.
Prep Time5 mins
Cook Time25 mins
Total Time40 mins
Course: soups stews
Servings: 4 persons
Author: Sujata Shukla

Ingredients

For the Patty Pan Squash Mint Soup

  • 2 tablespoons olive oil or mild vegetable oil
  • 1 cup green onion (or scallions) sliced
  • 1 teaspoon sugar
  • ½ cup green capsicum sliced
  • 3 cups patty pan squash sliced, with the rind retained; 3 heaped cups; choose young or baby squash
  • 3 cups water or stock
  • ½ teaspoon cumin powder
  • ½ teaspoon freshly ground pepper
  • 2 teaspoons salt or to taste
  • 2 tablespoons mint leaves minced
  • 2 tablespoons Fresh orange juice

For Garnish

  • a few mint leaves
  • 2 tablespoons fresh hyacinth or other small edible flowers
  • OR
  • 1 tablespoon slivered toasted almond optional
  • OR
  • 1 tablespoon Basil oil Link to Recipe given above

Instructions

  • Slice the pattypan squash, capsicum and green onion. Mince mint leaves after reserving some for garnish. Toast almonds if using, and slice into slivers. Heat the oil in a pot or tall pan, add the onions and sugar and sauté for about 5 minutes till just before they begin to brown. Add the capsicum and squash slices, cumin powder and ground pepper and sauté for 3 minutes.
    Green Patty Pan Squash Mint Soup with Orange and Hyacinth and Green Capsicum plus a dash of cumin and pepper to spice it up. Delicious, refreshing, easy.
  • Add the water and half a teaspoon of salt, stir. (for a thicker soup, add only 2 cups of water instead of 3). Bring to a boil on high heat and then simmer, covered, on low heat for 10 minutes. Check that the squash has cooked (it will mash if you press a slice with a spoon or with your finger). Add minced mint leaves, stir and remove from the stove.
  • Cool the soup and puree with a hand blender or in a processor. The puree need not be smooth but can have small pieces of the vegetables to add texture to the soup. If using a processor, make sure the soup has cooled before you puree it as hot soup may splash out otherwise.
  • Pour the pureed soup back into the pot and place on the stove. Check and add salt to taste. This is a lightly flavoured soup so go easy on the salt so it does not overwhelm the other flavours.
  • Bring the soup to a boil, reduce the heat, add orange juice and remove from the stove. Serve hot, garnished with mint leaves and edible flowers or with mint leaves and either basil oil or sliced toasted almonds.