Green Pea and Zucchini Soup
Green Pea and Zucchini Soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, green pea and zucchini soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

A healthy, light and comforting green pea soup made with frozen peas, leek and zucchini it's so simple and easy to make. This is great for chilly evenings or when you want something light. Soup is really growing on me before I could really take it or leave it and I always thought it was kinda boring. Zucchinis are one of the most versatile vegetables in the garden.

Green Pea and Zucchini Soup is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Green Pea and Zucchini Soup is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook green pea and zucchini soup using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Green Pea and Zucchini Soup:
  1. Make ready 150 grams Frozen green peas
  2. Make ready 1 Zucchini
  3. Take 1/4 Onion
  4. Take 1 light handful Spearmint leaves (fresh)
  5. Get 1 tsp Olive oil
  6. Get 10 grams Butter
  7. Take 450 ml Vegetable soup stock (soup granules dissolved in hot water is fine)
  8. Prepare 1 tbsp Heavy cream
  9. Take 1/2 a lemon's worth Grated lemon zest

This soup is very nutritious, has good amounts of protein, fibers, minerals, vital vitamins, and relatively low in calories and fats. The use of white zucchini balancing the calories, and giving a desired volume. Chickpea create a natural thickness and healthy creaminess, without the full saturated fats comparing to heavy cream. Chickpea Heat the oil in a medium saucepan over medium heat.

Instructions to make Green Pea and Zucchini Soup:
  1. Slice the zucchini. Finely chop a little to use for topping later, and set it aside. Briefly boil the zucchini and green peas, and let them cool down.
  2. Mince the onion.
  3. Heat the olive oil and butter in a saucepan, and stir-fry the onion until it wilts.
  4. Add the zucchini and half the amount of spearmint.
  5. Pour in the soup stock, add the green peas, and let it simmer for 2-3 minutes.
  6. Add the salt, pepper and heavy cream, then blend in a mixer until smooth.
  7. Let it cool down, then transfer it to serving bowls. Top with the lemon zest, the zucchini pieces you set aside in Step 1, and the rest of the spearmint to finish.

Chickpea create a natural thickness and healthy creaminess, without the full saturated fats comparing to heavy cream. Chickpea Heat the oil in a medium saucepan over medium heat. Asparagus, Pea and Zucchini Soup Peas are the perfect complement to the other green veggies in this smooth and silky spring soup. Best of all, you don't need to shuck fresh peas — frozen work. From Ottolenghi Simple, this Zucchini, Pea, and Basil Soup is in fact simple both in ingredients and preparation.

So that’s going to wrap it up with this exceptional food green pea and zucchini soup recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!