Today I want to talk about this zucchini and peas cream soup, a light first course with a mint fragrance.
I had tasted a similar zucchini and peas cream soup in a small restaurant some time ago, and I promised myself to try to recreate it, as it is so simple and simplicity in cooking has always accompanied me.
You only need peas even frozen and zucchini and a blender. Great warm in summer with some mint leaves and a drizzle of good oil.
If you also love vegetable cream soups in the evening, I recommend you try these that I leave you below:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer, Spring, Summer and Autumn
Ingredients for Zucchini and Peas Cream Soup
For 4 people
- 5 zucchini
- 10.5 oz peas (fresh or frozen)
- 1 shallot
- 1 sprig mint (fresh)
- 2 tbsps chia seeds
- 10.5 oz vegetable broth
- 2 tbsps extra virgin olive oil
Tools
- Immersion Blenders
Steps for Zucchini and Peas Cream Soup
First, wash and trim the zucchini, chop the shallot.
In a pot, add zucchini and shallot (without sautéing but cold). Add the shelled (or frozen) peas. Let them flavor with a drizzle of oil for a few minutes, stirring.
Add the vegetable broth, and cook for 20 minutes over medium heat, stirring occasionally.
At the end, check the taste; otherwise, add a pinch of salt, some mint leaves, and blend in the pot with the immersion blender. If the cream soup is too liquid, thicken it for 5 minutes with a tablespoon of cornstarch.
Serve with chia seeds, a drizzle of oil, some more mint leaves, and wholemeal croutons aside.
Tips and Storage
If you have some zucchini and peas cream soup left over, you can store it in an airtight container and use it the next day. As an alternative to peas, you can add another legume like lentils, chickpeas, or cannellini beans.
You can also add cooked cereals like barley, quinoa or spelt or millet.
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