Today I want to talk to you about this zucchini and pea soup, a light first course scented with mint.
I had tasted a similar zucchini and pea soup at a little restaurant some time ago and promised myself I’d try to recreate it, since it is so simple and simplicity in the kitchen has always accompanied me.
You only need peas (even frozen) and zucchini and a blender. Great lukewarm in summer with a few mint leaves and a drizzle of good oil.
If you also enjoy vegetable soups in the evening, I recommend you try the following ones I list below:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer, Spring, Summer and Autumn
Ingredients Zucchini and Pea Soup
For 4 servings
- 5 zucchini (medium)
- cups peas (fresh or frozen)
- 1 shallot
- 1 sprig mint (fresh)
- 2 tablespoons chia seeds
- 1 1/4 cups vegetable broth (about 300 ml)
- 2 tablespoons extra virgin olive oil
Tools
- Immersion blenders
Steps Zucchini and Pea Soup
First of all, wash and trim the zucchini, and chop the shallot.
In a pot add the zucchini and shallot (without sautéing, starting cold). Add the shelled peas (or frozen). Flavor with a drizzle of oil for a few minutes, stirring.
Add the vegetable broth, and cook for 20 minutes over medium heat, stirring from time to time.
At the end check the seasoning; if needed add a pinch of salt, a few mint leaves, and blend in the pot with an immersion blender. If the soup is too thin, thicken for 5 minutes with one tablespoon of cornstarch.
Serve with chia seeds, a drizzle of olive oil and a few extra mint leaves, and whole-grain croutons on the side.
Tips and storage
If you have some zucchini and pea soup left over, you can close it in an airtight container and use it the next day. As an alternative to peas you can add another legume such as lentils, chickpeas, or cannellini beans.
You can also add cooked grains such as pearl barley, quinoa or farro or millet.
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