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Chilled pea, zucchini and mint soup

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Ingredients

Scale
  • 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

For the topping

  • Kefir or plain yogurt
  • Sliced wholegrain read
  • Soft goat cheese

Instructions

  1. In large saucepan, heat olive oil over medium heat.
  2. Add the leek and sauté for 2 minutes, stirring often to avoid browning.
  3. Add the zucchini, water and salt. Cover with a lid and bring to a boil.
  4. Cook until the zucchini and leeks soften, about 3 minutes.
  5. Add the peas and cook for another 3 minutes.
  6. Remove from the heat.
  7. Transfer to a blender and puree until smooth. Taste and adjust the seasoning. Add the parsley and mint and blend again until silky smooth.
  8. Serve cold with a drizzle of kefir or plain yogurt and accompany with freshly toasted bread, topped with soft goat cheese.
  9. Store the soup in a container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://motivenutrition.com/chilled-pea-zucchini-and-mint-soup/