Zucchini Pea Soup

Zucchini Pea Soup

It’s a very light and fresh soup with a spicy kick of roasted sunflower seeds.

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🍽 Serves 4-5  🕘 45-50 minutes Difficulty: Beginner

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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

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Instructions:

1. 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.

2. 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.

3. Add vegetable stock and simmer on medium heat for 20 min. *Make sure the potatoes are soft.

4. Add frozen peas, mint, and lemon zest. Mix well, add salt and pepper to taste. Simmer for 5 more minutes.

5. Blend with a stick blender until smooth.

6. In a large frying pan, dry roast the sunflower seeds with the spices for a spicy kick, and a pinch of salt.

7. Serve topped with roasted sunflower seeds.

8. Enjoy!

   
   

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Watch a short tutorial on Instagram

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