Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, green pea and zucchini soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Green Pea and Zucchini Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Green Pea and Zucchini Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.
Broccoli, split peas and spinach provide the green colour in this pureed soup. Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Use Chief brand curry powder or make your own Easy Curry Powder Recipe, It really makes a big difference which kind of curry powder Found the soup really coconut milk tasting on its own so I added lime juice & a drop of maple syrup.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook green pea and zucchini soup using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Green Pea and Zucchini Soup:
- Prepare 150 grams Frozen green peas
- Prepare 1 Zucchini
- Prepare 1/4 Onion
- Take 1 light handful Spearmint leaves (fresh)
- Prepare 1 tsp Olive oil
- Take 10 grams Butter
- Prepare 450 ml Vegetable soup stock (soup granules dissolved in hot water is fine)
- Prepare 1 tbsp Heavy cream
- Get 1/2 a lemon's worth Grated lemon zest
Pea and Zucchini Soup with Ricotta Ravioli. Warm up with this filling soup. Peas and basil leaves give this dish a distinctive green color. Cheese adds bulk and a smooth, creamy flavor.
Instructions to make Green Pea and Zucchini Soup:
- 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.
- Mince the onion.
- Heat the olive oil and butter in a saucepan, and stir-fry the onion until it wilts.
- Add the zucchini and half the amount of spearmint.
- Pour in the soup stock, add the green peas, and let it simmer for 2-3 minutes.
- Add the salt, pepper and heavy cream, then blend in a mixer until smooth.
- 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.
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