It’s a very light and fresh soup with a spicy kick of roasted sunflower seeds.
🍽 Serves 4-5
🕘 45-50 minutes
Ingredients
1 yellow onion
3 cloves of garlic
1 medium potato
2 medium zucchinis *The zucchinis I use are yellow, but green regular zucchinis are perfect for this recipe 😊
2 ½ cups vegetable stock
3 cups frozen peas
1 Tbsp lemon zest
1 Tbsp chopped mint leaves
1 tsp salt and some cracked pepper to taste
¾ cup sunflower seeds
¼ tsp cayenne pepper
¼ tsp smoked paprika
Pinch of salt
Instructions
Prepare all the ingredients. Chop zucchini into quarter slices (see in the video). Dice the onion and garlic. Chop the potato into 0.5cm cubes.
In a large pot, heat olive oil on medium heat. Add onion and garlic. Sauté for 4 min. Add potatoes and zucchini. Sauté for another 5 min.
Add vegetable stock and simmer on medium heat for 20 min. *Make sure the potatoes are soft.
Add frozen peas, mint, and lemon zest. Mix well, add salt and pepper to taste. Simmer for 5 more minutes.
Blend with a stick blender until smooth.
In a large frying pan, dry roast the sunflower seeds with the spices for a spicy kick, and a pinch of salt.
Serve topped with roasted sunflower seeds.
Enjoy! 💚
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