Zucchini Soup with Scallion and Mascarpone

Zucchini contains very few calories and have a high water content and significant amout of vitamin C and potassium, which is the key to controlling blood pressure and helps to keep our muscles working properly.
This delicious zucchini soup recipe is the perfect use for the abundant summer squash in your garden or from the farmer market, and a little mascarpone makes it thick and luscious while scallion adds depth and sweetness to the soup too. It can be eaten hot or cold.

2 tbsp Olive oil
2 Scallions, white part, coarsely chopped
1 Garlic clove, sliced
3 (about 450 g) Zucchini, sliced thinly
350 ml Vegetable stock
80 g Mascarpone, plus a little extra to serve
2 Scallions, green part, coarsely chopped
Salt and pepper
A few mint leaves, chopped
Lemon zest (optional) to serve
Soft boiled eggs (optional) to serve
Sprouts (optional) to serve

Heat the olive oil in a pan over a medium heat and cook the scallion white part with a pinch of salt for 5 minutes until softened but not coloured. Add the garlic and cook gently for a few minutes then tip in the sliced zucchini and cook gently for 10-15 minutes.
Pour in the vegetable stock and bring to the boil for a few minutes. Use a stick blender to process the soup until completely smooth, then stir in the mascarpone and green part of scallions. Puree again and season.
Spoon into bowls and top with more mascarpone or soft boiled egg or sprout and mint leaves, and some lemon zest, if you like.