SOUPING IT UP
Open my fridge at any given time and you’re almost certain to find a container of soup, a frequent feature in my weekly vegetable meal prep routine. Soups are a fantastic way to pack loads of veggies into a few spoonfuls, which is great news for those of you who aren’t enthused by the idea of eating two fists of vegetables at each meal. Another plus? Since veggie-based soup pack a high fiber and water content, enjoying a bowl before a meal is a simple strategy to blunt a big appetite and to help you to feel satiated, sooner.
Since curling up to a piping hot bowl of soup doesn’t exactly scream summer, I wanted to share a nutrient-dense recipe that you can enjoy throughout the warmer months. This pea, zucchini, and mint soup is light and refreshing and best served chilled. You can enjoy a bowl with lunch during the week or serve it in shot glasses as an appetizer at your next summer cookout.
- 2 tablespoons olive oil
- 1 medium leek, chopped (2 cups)
- 450g zucchini, sliced (about 2 medium)
- 4 cups water
- 1 teaspoon sea salt
- 2 1/2 cups frozen green peas
- 1/4 cup well-packed flat-leaf parsley
- 1/4 cup well-packed fresh mint
- Kefir or plain yogurt
- Sliced wholegrain read
- Soft goat cheese
- In large saucepan, heat olive oil over medium heat.
- Add the leek and sauté for 2 minutes, stirring often to avoid browning.
- Add the zucchini, water and salt. Cover with a lid and bring to a boil.
- Cook until the zucchini and leeks soften, about 3 minutes.
- Add the peas and cook for another 3 minutes.
- Remove from the heat.
- Transfer to a blender and puree until smooth. Taste and adjust the seasoning. Add the parsley and mint and blend again until silky smooth.
- Serve cold with a drizzle of kefir or plain yogurt and accompany with freshly toasted bread, topped with soft goat cheese.
- Store the soup in a container in the refrigerator for up to 4 days.