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Zucchini, pea and basil soup

Zucchini, pea and basil soup

Feb 4 2019

u

20 mn

Serves 5

Soup is always the best way to get as many servings of veggies as possible in 1 meal. I love to experiment with different combinations and this one turned out super smooth and delicious. I love adding the pine nuts and croutons for a nice crunch...

Ingredients

  • 1 leek, white part only, finely chopped
  • 3 large zucchinis
  • 2 garlic cloves, minced
  • 1 bag of frozen peas, thawed
  • 2 tbsp of olive oil
  • 4 cups of veggie stock 
  • 1 bunch of fresh basil leaves, chopped
  • Toppings: chopped basil and 2 tbsp toasted pine nuts, croutons

Directions

Heat up the olive oil with the leeks in a large and cook for 3-5 minutes. Add the garlic and zucchinis and cook for another 3-4 minutes on medium. Add the stock some salt and pepper, bring to a boil and then lower to simmer for 7-8 minutes before adding the peas.

Transfer to a blender (or use an immersion blender) with the basil and puree until smooth.

Serve and sprinkle some toasted pine nuts and more fresh chopped basil.

 

 

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