Zucchini has little effect on the taste of the finished pea soup, because it is very bright and expressive in itself. But it is a great way to achieve a more delicate and light consistency without adding cream or milk.
Ingredients
- Peas (green) – 500 g
- Zucchini - 2 pieces
- Vegetable broth - 1-1.5 l
- Garlic - 2 cloves
- Spices and seasonings - 1 tsp.
- Basil - 1 handful
- Olive oil - 1 art.l.
- Leek - 1 piece
Step-by-step cooking recipe
Peel the zucchini, cut into cubes and lightly fry in olive oil with leeks.
Add the green peas, mix and pour all the vegetable broth.
Boil for 5 minutes and chop the soup with a blender.
Add spices, garlic and basil, and chop again.
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