Light zucchini and pea soup

Oct 22, 2021

By Sophia Seidel

As we all know, you eat with your eyes - that's why we have a recipe for you that will allow you to conjure up a green summer meadow right on your plate. The peas ensure that the soup is beautifully creamy. They also have a significant protein content and make the soup a nutritious, yet light, dish. Another advantage is that this dish requires hardly any preparation or cooking time, as the zucchinis (and the frozen peas) soften very quickly. The perfect, quick dish if you want to do something good for your body and your mood.

If you want, you can of course also use dried peas and soak them overnight and pre-cook them for the recipe.

Ingredients

For 2 people

1 courgette
250g frozen peas
olive oil
1-2 garlic cloves
1 red onion
1/2 l vegetable stock
½ organic lemon
Salt & black pepper, other spices of your choice
Basil for garnish
optional parmesan for garnish

preparation

Cut the onion and garlic into small pieces, or press them with a garlic press. Heat the olive oil in a pan and sauté the onion and garlic. Cut the zucchini into small pieces and fry them. Add a little salt and black pepper and continue to sauté for 4 minutes, stirring.

Add the vegetable stock and most of the frozen peas and simmer until the zucchini is soft. Remove the soup from the heat and puree finely with a hand blender. Grate the lemon peel and squeeze out the juice. Add the rest of the peas, lemon juice and lemon peel to the soup and let it simmer for a short while. This way the peas will give the soup a little more bite. Season to taste, garnish with basil and enjoy! :)

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