Charred Zucchini Soup with Yogurt and Pine Nuts

3 pounds zucchini

2 tablespoons olive oil

1½ teaspoons salt

2 medium red onions

7 cups vegetable broth

3 tablespoons Arborio rice

½ cup fresh mint leaves, chopped

2-3 tablespoons fresh lemon juice

Freshly ground black pepper

Garnish

1½ cups drained Greek-style yogurt

½ cup lightly toasted pine nuts

Wash and trim the zucchini and cut into spears, then toss with a tablespoon of olive oil and a teaspoon of salt. Spread the zucchini on the grill and cook until they are soft and blackened in spots. (You could also bake them in a 375 degree oven for 45 minutes.) Peel the onions, cut them in half and then into ½ inch wedges. Put the onions in a skillet with a tablespoon of olive oil and a sprinkle of salt. Cook over medium heat until the onions are dark brown in spots, about 30 minutes. Then cook them for an additional 10 minutes. In a soup pot, combine vegetable broth and rice. Simmer, covered for about 20 minutes. Give the onions and zucchini a few chops to make them bite-sized and add to the broth with the chopped mint. Simmer for another five minutes. Add lemon juice to taste. Add salt and pepper to taste.

To serve, add a dollop of yogurt on top with a sprinkle of lightly toasted pine nuts.

Serves six.

Adapted from Love Soup by Anna Thomas