I think I’m in denial that we are fully into autumn and am clinging to the tastes of summer, before we’re hit with winter weather. This is perfect for those of you cleaning out your garden of the last zucchini and mint. The almonds provide creaminess to the soup, while keeping it vegan and light. Zucchini is a good source of Vitamins A and C, as well as potassium. Most of the nutrients are found in the skin, so if you can, buy organic and don’t peel it. The skin also lends a beautiful hint of green to the soup. I added beluga lentils on top in order to give it some heartiness as well as texture. Enjoy!

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 sweet onion, small dice
6 cups chopped zucchini (about 2-3 medium zucchini, unpeeled)
1 1/2 cups slivered almonds
5 cups vegetable stock
1 cup fresh mint
Salt and pepper, taste

1.Heat olive oil in a large pot, then add garlic and onion and sauté over low heat until soft and fragrant, stirring often. Add in chopped zucchini and almonds, and cook everything together for about 5 minutes.
2. Then cover with stock and bring to a boil. Reduce heat and simmer until zucchini is soft and tender, about 15 to 20 minutes. Let cool before blending.
3. Add fresh mint to the soup and blend in a high speed blender until smooth. Season to taste.
4. Serve the soup, hot or cold.