A summer-style soup—one that you can enjoy hot or cold depending on the day—is always a great recipe to have in your repertoire. Cooked lentils make an excellent soup topping, as they add texture and heartiness. I also love adding almonds to soups—it keeps the recipe vegan while adding tons of creaminess and depth of flavor. Sometimes I toast them before hand, but here, I wanted the freshness of the zucchini and mint to shine through here without being overpowered by almonds, so I just threw them in alongside the zucchini. It's a rather quick meal to prepare with minimal fuss. Leftovers can be served cold with lots of lemon and black pepper.

Share: