Pea, zucchini & mint soup

Pea, zucchini & mint soup


Indulge your love of winter cooking and take extra comfort in knowing that this mouth-watering dish is deliciously guilt-free.

The ingredient of Pea, zucchini & mint soup

  1. 2 tsp olive oil
  2. 1 large brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 2 (about 300g) potatoes, peeled, coarsely chopped
  5. 1L (4 cups) water
  6. 375g (2 1/2 cups) frozen peas
  7. 2 (about 300g) zucchini, coarsely chopped
  8. 1/4 cup chopped fresh mint
  9. 125g (1/2 cup) low-fat ricotta
  10. 2 tbsp chopped fresh chives
  11. 8 slices crusty sourdough baguette (French bread stick), toasted (see note)

The instruction how to make Pea, zucchini & mint soup

  1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
  2. Add the potato and water. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer for 8 minutes or until the potato is almost tender. Add the peas and zucchini, and simmer for 5 minutes or until the vegetables are tender. Set aside to cool slightly.
  3. Stir in two-thirds of the mint. Blend half the vegetable mixture in a blender until smooth. Transfer to a clean saucepan. Repeat with the remaining vegetable mixture. Stir over medium heat until heated through. Season with pepper.
  4. Combine the ricotta, half the chives and remaining mint in a small bowl. Season with pepper.
  5. Ladle the soup among serving bowls. Top with remaining chives. Spread the ricotta mixture over the toast and serve with the soup.

Nutritions of Pea, zucchini & mint soup

calories: 268.636 calories
calories: 5 grams fat
calories: 2 grams saturated fat
calories: 34 grams carbohydrates
calories: 9 grams sugar
calories: 16 grams protein
calories: 16 milligrams cholesterol
calories: 206.94 milligrams sodium
calories: NutritionInformation


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