Recipe Pea & Zucchini Soup
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
One-pot recipe
Soups
You’ll feel a remarkable sense of satisfaction turning these simple veggies into a crave-worthy, bread-dunking soup — a green one, no less!
You will need
Serves 4
- 1 tablespoon extra virgin olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, crushed
- 3 zucchinis, thickly sliced
- 1 medium potato, peeled and roughly chopped
- 3 cups vegetable stock
- 1/4 teaspoon salt
- 2 cups frozen peas
- 1 teaspoon grated lemon rind
- 1 tablespoon mint leaves, roughly chopped
Directions
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Step 1
Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté for 3-4 minutes or until soft.
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Step 2
Add zucchini, potatoes, stock and salt and simmer, covered, for 15-20 minutes or until potato is very soft.
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Step 3
Add peas, lemon and mint and simmer for a further 2-3 minutes until peas float to the surface.
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Step 4
Blend using a stick blender and serve topped with extra mint leaves and cracked black pepper.
