Zucchini and Pea Soup

A deliciously nourishing soup that can be served hot or cold

Scale

3–4 tablespoons vegetable stock

1 large onion, peeled and diced

1 teaspoon kosher salt

4 cloves garlic, minced

1 leek, thoroughly cleaned and finely chopped

4 zucchinis, washed a diced (remove the top)

3 1/2 – 4 cups best quality vegetable broth

1 1/2 cups frozen peas

1 cup fresh mint leaves, roughly chopped

Freshly ground black pepper

For garnish

Non dairy sour cream

Hemp seeds

Pumpkin seeds

Cooked peas

Fresh mint

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Heat the 3-4 tablespoons vegetable stock in a large pan, add the onion, cook on medium – low heat for 10 minutes, stirring occasionally and taking care not to burn the onions. They will begin to turn a light golden color. Add a little more stock if necessary.
Add the garlic and leek, cook for a further 3-5 minutes.
Place the zucchini in the pan, stir well. Pour in the vegetable stock, bring to a boil, turn down to a simmer and partially cover the pot. Cook for about 10 minutes until the zucchini is tender.
Add the peas to the pot, they will cook almost instantly in the heat. Allow to cool for 5-10 minutes before adding the mint.
Blend until the soup is totally smooth.
Taste and add the freshly ground black pepper. Taste again and add more pepper if desired.
Serve with desired garnish.

Find it online: https://marycallan.com/zucchini-and-pea-soup/