Photo & Styling: Naama Ran

Yield: 6 servings

Prep Time: 20 minutes

Ingredients:
3 tablespoons olive oil
1 onion, chopped
2 scallions, chopped
6 zucchini, sliced
8 cloves garlic, chopped
Salt and pepper to taste
2 stalks celery
1 bunch parsley
1 bay leaf
¼ cup chopped mint
Feta Toast:
6 slices bread or challah
2 tablespoons olive oil
1 clove garlic, crushed
6 slices Tnuva Light Feta Cheese

Instructions

1. In a medium pot, heat the olive oil and saute the onion for 2-3 minutes. Add the scallions, zucchini, garlic, salt and pepper, and saute for another 20 minutes, stirring occasionally.
2. Fill the pot with water to just cover the vegetables. Add the celery, parsley and bay leaf. Cover the pot and bring to a biol. Lower heat and simmer for 20-30 minutes, or until zucchini is soft. Remove the celery, parsley and bay leaf. Add the mint and turn off the flame. Blend the soup with a hand blender. Taste and correct seasoning.
3. Feta toast: Sprinkle the slices of bread with olive oil and add the crush garlic. Place a slice of feta on each bread slice. Bake at 350⁰F for 8-10 minutes, or until the cheese has melted.
4. Serve the hot soup with the Feta toast.